Ingredients:
2 pounds chicken trimmings (backs, necks, bones, fat, skin, and cleaned chicken feet, if available. Above all, make sure you have many uncooked bones in the mix.)
2 large carrots, scrubbed and broken in half
2 stalks of celery, scrubbed and broken in half
1 large onion, halved and peeled
a handful of parsley stems (save the leaves for use in other dishes)
10 black peppercorns
water
Cooking Instructions
Add the chicken to the stockpot and cover with cold, fresh water by four inches.
Bring to a simmer -when an occasional bubble breaks the surface of the steaming liquid, but it is not boiling- and skim any foam or impurities that rise to the surface of the liquid.
After 30 minutes of skimming and simmering, add the
remaining ingredients to the pot and cover partially. Simmer for at least 4 hours but up to 10 hours, adding additional boiling water if the liquid drops below the level of the solids in the pot.
Remove from the heat and fish out as many solids as you can get with a pair of tongs, transferring them to a bowl. Position a fine mesh strainer, or a colander lined with cheese cloth or a clean tea towel over a large bowl or another stockpot. Pour the stock through the strainer.
Add the solids that you removed to the strainer and press with the back of a wooden spoon to squeeze out as much stock and flavor as you can. Discard the remaining solids.
Cover the stock and chill until the fat rises to the surface. Skim off the fat.
(You can store the chicken fat in the freezer to use to make the best roasted potatoes youll ever taste!)
You can store the stock in the refrigerator, tightly covered, for up to 5 days.
Can in a pressure canner at 10 pounds of pressure for 25 minutes
**recipe courtesy of Foodie with Family
2 pounds chicken trimmings (backs, necks, bones, fat, skin, and cleaned chicken feet, if available. Above all, make sure you have many uncooked bones in the mix.)
2 large carrots, scrubbed and broken in half
2 stalks of celery, scrubbed and broken in half
1 large onion, halved and peeled
a handful of parsley stems (save the leaves for use in other dishes)
10 black peppercorns
water
Cooking Instructions
Add the chicken to the stockpot and cover with cold, fresh water by four inches.
Bring to a simmer -when an occasional bubble breaks the surface of the steaming liquid, but it is not boiling- and skim any foam or impurities that rise to the surface of the liquid.
After 30 minutes of skimming and simmering, add the
remaining ingredients to the pot and cover partially. Simmer for at least 4 hours but up to 10 hours, adding additional boiling water if the liquid drops below the level of the solids in the pot.
Remove from the heat and fish out as many solids as you can get with a pair of tongs, transferring them to a bowl. Position a fine mesh strainer, or a colander lined with cheese cloth or a clean tea towel over a large bowl or another stockpot. Pour the stock through the strainer.
Add the solids that you removed to the strainer and press with the back of a wooden spoon to squeeze out as much stock and flavor as you can. Discard the remaining solids.
Cover the stock and chill until the fat rises to the surface. Skim off the fat.
(You can store the chicken fat in the freezer to use to make the best roasted potatoes youll ever taste!)
You can store the stock in the refrigerator, tightly covered, for up to 5 days.
Can in a pressure canner at 10 pounds of pressure for 25 minutes
**recipe courtesy of Foodie with Family
