Chicken Stock | Cook like a Chef

Ease of preparation: Easy
Yield: 6 liters

Ingredients:

• 1 large onion, halved
• 5 pounds (2.2 kg) chicken bones, roasted
• 3 carrots, peeled, chopped, roasted
• 4 celery ribs, chopped, roasted
• 2 medium onions, chopped, roasted
• 2 tablespoons (30 ml) black peppercorns
• 4 bay leaves
• 10 sprigs thyme
• 10 parsley stems
• 2 1/4 gallons (8.5 L) cold water

Method:

Char the cut halves of the onion until black over the burner of a gas stove, on a grill, or under a broiler. Reserve.

In a large stockpot, combine the chicken bones, carrots, celery, onion, black peppercorns, bay leaves, thyme, parsley stems, and the reserved charred onion.

Cover completely with the water, filling the pot.

Place the pot over high heat and bring to a boil.

When the stock begins to boil, reduce heat and cook at a slow simmer.

Simmer for 2 hours. From time to time, use a mesh strainer to skim away and discard the impurities and foam that rise to the top of the broth.

Line a fine-mesh strainer with cheesecloth and place over a heat proof container.

Strain the broth and reserve, discarding the solids.