Description
Chicken broth made with hard chicken bones, necks, backs.
Ingredients
Scale
- 5 lbs chicken bones, neck, feet and backs
- ½ lb carrots, cut into 1-inch chunks
- ½ lb leeks, cut into 1-inch chunks, white and light green parts only
- ½ lb cut into 1-inch chunks
- 1.3 gallon water
- 2 bay leaves
- 5 garlic cloves
- 5 thyme springs
Instructions
- Wash the chicken carcasses thoroughly. Remove as much impurities as you can (liver, blood clots) by rinsing your chicken multiple times.
- Put the chicken and the water in a big pot that can contain all of the ingredients and that still leave some wiggle room for you to maneuver the pieces around. So the bigger pot the better. Bring it to a simmer. Don’t let the stock come to a full boi.l
- As your chicken start simmering, Skim off as much of the impurities as possible. Skim, Skim, Skim. You can a small recipient with hot water and a ladle to help you skim.
- Now, this is step is optional.
- I personally leave the chicken fat in the stock if I intent to use it for a sauce. If I want to make a soup with it, I take out the fat by doing this:
- Add a bowl of ice to your pot in order to bring the fat to the surface. By reducing the temperature of your liquid, the fat will separate from the liquid.
- Remove the fat on top and put it in a separate container for future use or discard it.
- Put your vegetables in and let it simmer for 45 min. Don’t let the stock come to a full boil since it would break the bones and cloud your stock.
- Skim for time if you see more impurities.
- Turn off your stove. Remove the carcasses and vegetables for your pot.
- Strain your stock at least three times to make your stock as clear as possible.
- Let it chill and your stock is ready to use!
Notes
For storage: Cool completely then store the stock in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.