How to make Chicken Stock

Having Chicken Stock on hand comes in handy for all kinds of recipes. You can make it up ahead of time, too and save it for recipes later.

Difficulty: Easy

Instructions

Things You'll Need:

• Chicken
• Vegetables

1. 
    

   After you have eaten your baked chick, put the leftover bones and skin into a large stock pot and cover with cold water. Add vegetables like celery, onion, carrots, parsley. Add some salt and pepper.

2. 
    

   Put the fire high and cook till the water begins to boil then reduce the heat to low.

3. 
    

   Continue to let it simmer without a lid for about 4 hours. Every now and then you will see foam come to the surface. Go ahead and skim that off the top. Take out the bones with tongs and then pour the stock into a container. It's best if you use a strainer so that you no bigger pieces go into the stock.

4. If you are going to be using the stock at a later time, then let it simmer a couple of hours longer. This way it will become more concentrated and easier to store.

5. As it cools you will see the fat come to the top and form a layer on top. This is okay as it will help to protect it from bacteria and it will keep longer. Whenever you want to use some, just life up the fat and pour some of the stock out. This will keep for a couple of days and then you will need to simmer it again for about 10 minutes and let the fat form on top again. The maximum to keep stock would be about two weeks.

[Bebe51]

on 10/31/2008 After spending too much money on too little stock at the grocery store, I made stock by your instructions today. I added some fresh herbs in addition to the vegetables. Perfect! Thank you!

[amylaine]

on 5/28/2008 You make it sound so easy, thank you.