Basic Chicken Stock

Chicken and Andouille Gumbo
May 21, 2020
Thai Chicken Wings
May 21, 2020

Combine all the ingredients in a large pot and bring to a boil over high heat. Skim the foam that rises to the surface. Reduce the heat and simmer partially covered for 2 hours. Remove the chicken and use for another dish. Strain the stock through a fine sieve or clean dish towel and refrigerate. Skim off the congealed fat on the surface before using. Makes about 3 quarts (3 L).

Reproduced by permission of Worldwide Recipes.


PREP TIME
15 min

COOK TIME
2 hr

TOTAL TIME
2hr 15 min
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