Rich Homemade Chicken Stock
Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.Advertisement
Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.