Basic Chicken Stock

Ingredients

• 3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
• 6 quarts lukewarm water
• 1 tablespoon herbes de Provence (see note)
• 1 large onion, peeled and cut into 4 pieces
• 12 whole cloves
• 1 teaspoon celery seed
• 1 tablespoon dark soy sauce

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    6 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram cholesterol; 30 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Thirteen cups

Preparation

1. Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
2. Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
3. Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

• If you do not have herbes de Provence, substitute equal amounts of at least 3 of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary and lavender.

2 hours 30 minutes