Follow these steps for perfect results
raw chicken parts
raw
salt
carrots
onions
stuck with cloves
whole cloves
celery
leek
halved lengthwise and washed
parsley leaves
bay leaves
celery leaves
Place the chicken pieces in a stockpot.
Cover with cold water by at least 2 inches.
Bring to a gentle simmer over medium heat.
Skim any scum that rises to the surface.
Add additional cold water to replace the water removed during skimming.
Continue skimming until the broth is clear.
Add the salt, carrots, onions, celery, leek, and bouquet garni.
Return the liquid to a gentle simmer.
Simmer gently for 2 hours, skimming and degreasing as necessary.
Line a colander with a double layer of dampened cheesecloth.
Place the colander over a large bowl.
Ladle the broth into the colander, discarding the solids.
Refrigerate the stock until cooled.
Spoon off any traces of fat that rise to the surface.
Refrigerate for 3-4 days or freeze for up to 6 months.
Expert advice for the best results
For a richer flavor, roast the chicken bones before making the stock.
Don't boil the stock, as this can make it cloudy.
Everything you need to know before you start
15 minutes
Can be made several days in advance
Strain into a bowl and garnish with fresh parsley if serving as a consommé.
Serve as a base for soups and stews.
Use as a braising liquid for meats and vegetables.
Drink as a comforting broth.
Enhances the savory flavors.
Discover the story behind this recipe
Foundational element in many cuisines
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