Chef Jean Pierre Chicken Stock Food

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Steps:

• Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
• Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
• Remove stockpot from heat and let cool for 1 hour.
• Pour stock through a fine strainer and transfer to food-safe containers.

THE BEST HOMEMADE CHICKEN STOCK RECIPE

Steps:

• Makes 4 Quarts
• In a large stockpot, combine all the ingredients. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks.
• AS LONG AS IT COOKS VERY SLOWLY!!!
• Turn off the heat and let the stock cool for 30 minutes. Use a slotted spoon to remove the chicken bones and veges and discard. Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
• Refrigerate for at least 24 hours
• The next day scrape all visible fat and discard. Divide the stock into various sized freezer containers. The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.