Mi Chicken Stock

The great thing about making stock is it is freezable and you can control the sodium in the recipe. Use it for soups or gravy. Cook rice or flavor your al dente pasta for a richer different taste.

Ingredients

• 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
• 2 medium carrots, peeled and chopped into 2-inch lengths
• 2 celery stalks, chopped into 2-inch lengths
• 2 medium onions, peeled and cut into quarters
• 2 dried bay leaves
• 1 teaspoon whole black peppercorns

Directions

1. Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
2. Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
3. Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
4. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

Cook's Note

Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.