Recipe information
Yield
3 quarts
Ingredients
5 pounds chicken bones, rinsed well under cold water
3 celery stalks, quartered
2 medium carrots, quartered (2 1/2 cups)
1 large onion, coarsely chopped (2 1/2 cups)
1 large parsnip, peeled and coarsely chopped (1 1/2 cups)
1/4 cup fresh Italian parsley sprigs
1 teaspoon fresh thyme leaves
1 bay leaf
10 whole black peppercorns
Preparation
Step 1
Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat. Skim off the foam that rises to the surface. Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low.
Step 2
Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container. (The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using.)
Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt
