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Ingredient
Chicken stock
Introduce
Ingredient
Food ration :
6 servingsCooking time :
5 hours
2 tbsp
vegetable oil
2.5 lbs
chicken parts (or whole chicken)
10 sprigs
fresh thyme
10-12
stems fresh parsley
1 tbsp
whole peppercorns
1 tbsp
kosher salt
16 cups
water
Cooking instructions
* Step 1
Pre-heat giant pot over medium -high heat. Add canola oil. Sear chicken on both sides until skin is golden brown.
* Step 2
Add vegetables, herbs, salt and pepper and about half of the water (enough to cover chicken, but not so much that it will boil over)
* Step 3
Bring to a boil. Then reduce heat to low. Cover and simmer for about 4 hours. Add more water as it cooks off. Should use about 16 cups total.
* Step 4
Set a fine strainer over a large pot. Transfer solids into strainer and let them drain about 10-15 minutes.
* Step 5
Remove chicken parts to a cutting board. Discard skin and bones, and chop meat for use in soup. Refrigerated until ready to make soup.
* Step 6
Discard the mushy vegetables and herbs. Rinse the strainer and set it back over the pot. Carefully pour the stock liquid through the strainer.
* Step 7
Stock can be stored in sealed container in fridge for 3 days max, or frozen flat in Ziploc bags.
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