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Chicken Stock

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Strain the Stock


Chicken: carcass, neck, 2 wings, excess fat

1 large onion

2 carrots

2-3 stalks celery

3 cloves of garlic

2-3 sprigs of fresh thyme

3-4 dried bay leaves

3 quarts cold water

Egg shell, optional*

* If having a very clear stock is important for your next recipe, toss in an egg shell and/or egg white. The albumen will attract and trap the "junk" and you can just skim off the floating "raft" at the end.


Butcher the raw or roasted chicken carcass.

Roughly chop the mirepoix vegetables. The garlic can be left whole - just smash it a bit to release the oils.

Brown the chicken in a large stock pot, rendering the fat of the excess skin, if using. For a "true" stock, do not season.

Add the mirepoix, herbs, and cold water. (Starting with cold water yields a less cloudy broth.)

Bring to a boil and let simmer for 3 to 4 hours.

Remove the chicken and strain out the vegetables. Store the stock in a freezer-safe plastic container or freeze in individual muffin tins as "broth bullion."

YIELDS: 1.5 to 2 quarts