Empty My Fridge
Classic Chicken Broth/Stock | Chef Jean-Pierre
Ingredients
- Chicken8–10 lb
- Onion · chopped coarsely4–5
- Leek · rinsed2
- Celery2
- Enough water to cover all the ingredients plus 2 extra inches
- Carrot10–12
- Parsley12 sprigs
- Thyme4 sprigs
- Bay leaf2
- Peppercorn14
Instructions
- In a large stockpot, combine the chicken bones and parts, onions, leeks, celery, carrots, parsley, thyme, bay leaves and peppercorns. Add enough cold water to cover everything plus 2 extra inches.
- Bring to a boil, then reduce to medium-very-low heat. Keep the pot uncovered and let it simmer gently, just bubbling, for about 4 to 5 hours.
- Turn off the heat and let the stock cool for 30 minutes. Remove and discard the bones and vegetables with a slotted spoon.
- Strain the stock through a fine sieve or a colander lined with a double layer of cheesecloth.
- Refrigerate for at least 24 hours.
- The next day, scrape off and discard all visible fat. Divide the stock into freezer containers of various sizes. It keeps 2 or 3 days in the refrigerator or many months in the freezer.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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