Uncooked skinless chicken breast with bone
2 rib(s), medium, cut in thirds
2 medium, scrubbed and cut in thirds
1 large, yellow, quartered
2 medium clove(s), peeled
2 sprig(s), (2-3 sprigs)
10 sprig(s), (10-12 stems)
1 tsp, black
- Place all ingredients in an 8 qt stock pot; add 18 cups of water (filtered suggested). Set over high heat until it comes to a boil and then reduce heat to a bare simmer; skim off any foam or scum that rises to top. After 25-30 minutes, carefully remove chicken to a large bowl. When cool enough to handle, cut meat from bones; return bones to pot. (Don’t worry about being thorough here, it’s okay if some meat remains on bones - you want that so it can continue flavoring the stock as it cooks.) Let chicken meat cool, and then refrigerate for a later use either in your finished soup, or to add to salads, sandwiches, fried rice, etc.)
- Continue simmering for a minimum of 30 minutes, or as long as another 1½ hours.
- Let cool slightly in pot, then strain: Place a large sieve or colander over a large, deep bowl and set it in your sink. Slowly strain liquid, being careful that the solids don’t fall all at once into sieve. (It may be more than your sieve can hold. Also make sure you are not pouring more than the bowl can hold - you may need a second bowl.)
- Let stock cool for a bit in bowl, and then ladle into storage containers (strain again as you do this, if needed). Let containers sit uncovered on countertop until liquid is room temperature. Cover containers; refrigerate. (Once cold, skim off the fat before using or freezing.) The stock is good for 3 days refrigerated, and 3-6 months frozen.
- Makes 4 quarts.