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.

Chicken Stock

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    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


    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.

    • 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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