An easy, flavorful chicken stock for use in a variety of healthy recipes.
Chef's notes
In less than 15 minutes you can put this stock together and in no time at all, your house will smell amazing. In the end, you will have a nutritious, delicious, salt and MSG-free stock for use in many recipes.
Steps
1
Cooking Nonna's Chicken Stock
Ingredients
6 lb chicken bones (backs & necks)
2 large onions
1 whole leek (optional)
1 stalk celery (with leafy tops)
4 heads garlic
2 medium carrots
20 whole, black peppercorns
3 whole bay leaves
3 whole cloves (optional)
1 can drained, whole tomatoes (796 ml/28 oz)
1/2 bunch fresh parsley (1 cup w/ stems, or even just stems)
6 liters/quarts cold water (enough to cover bones completely)
To make this stock, first rinse the chicken bones under cold water and then place into a large stock pot.
Roughly chop the onions, leeks and celery and place into the pot. Cut the head of garlic in half. Roughly chop the carrots and add both to the pot. Add the peppercorns, bay leaves, cloves, drained whole tomatoes and parsley. Finally, add the cold water and bring everything to a simmer. Let the stock simmer gently for 4 to 6 hours. Skim the stock occasionally to remove any impurities that float to the surface.
2
Finishing the Stock
After the stock has finished simmering, strain, cool and refrigerate. Any excess fat will float to the surface and will harden as it chills. Remove and discard. The stock is ready to be used or it can be portioned and frozen for future use.
