Ingredients

serves 6. serving size: 1 cup.

　　2 quarts store-bought chicken stock

　　1 medium onion, diced

　　2 celery stalks

　　3 garlic cloves

　　2 bay leaves

　　4 pounds chicken backs and necks, fresh or frozen

　　

Step 1

Fill a generous pot with the chicken stock and 1 quart water. Add the onion, celery, garlic, and bay leaves. Boil for 20 to 25 minutes.

　　

Step 2

Put the pieces of chicken, fresh or frozen, into the stock. Boil vigorously for 1 hour.

　　

Step 3

Take the pot off the stove and let the contents cool.

　　

Step 4

Skim off any scum at the top, then strain the broth. (I pour it through a four-ply cheesecloth in a strainer.)

　　

Step 5

Place the strained broth in the freezer in 6 small packets (1 1/2 cups per packet) so the entire batch does not have to be defrosted.

　　Cooks' Note

　　This broth is made even better if you can use the frozen necks, gizzards, and livers from turkeys that you have roasted. Because we are starting with chicken stock instead of water and making the stock much stronger by cooking it with pieces of poultry, the broth is called a consommé double.

　　Great Food, All Day Long