The following chicken stock is adapted from The Culinary Institute of America's Techniques of Healthy Cooking, which is Serious Eats' featured cookbook for the week of January 14, 2008.
- yields 1 gallon (3.75 L) -
- 8 pounds (3.65 kilograms) chicken bones, in 3-inch (8-centimeter) lengths
- 6 quarts (5.75 L) cold water
- 8 ounces (228 grams) rough-cut onions
- 4 ounces (115 grams) rough-cut carrots
- 4 ounces (115 grams) rought-cut celery
Rinse bones with cold water.
In a large stock pot, combine bones with the cold water. Simmer slowly for 5 hours, skimming the surface when necessary. Add the onions, carrots, celery, and sachet; simmer until flavorful, about 1 hour more. Strain, cool, store.
Sachet d'Epices: A sachet is a combination of herbs and spices tied up in cheesecloth. Standard ingredients include 3 to 4 chopped parsley stems, 1/2 teaspoon (2.5 mL) dried thyme leaves, a bay leaf, and 3 to 4 black peppercorns. You may include other herbs and spices to your liking.