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Chicken Stock
Reprinted from the book Michael Symon’s Live to Cook by Michael Symon. Copyright © 2009 by Michael Symon. Published by Clarkson Potter, a division of Random House, Inc.
Ingredients
| 2 pounds chicken backs and necks | 4 sprigs fresh thyme | |
| 2 pounds chicken feet, or additional backs and necks | 1 tablespoon kosher salt | |
| 1 onion, quartered | 1 bay leaf | |
| 1 carrot, thickly sliced | 1 tablespoon black peppercorns | |
| 1 head of garlic, halved crosswise |
directions
Total:
More than 60 min
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1
Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water.
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2
Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.
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