Active Time

　　20 min

　　Total Time

　　4 1/2 hr

　　There really isn't a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.

　　

Ingredients

Makes 2 1/2 quarts

　　5 to 6 pounds chicken parts, including 3 pound wings

　　4 quarts cold water

　　1 onion, left unpeeled, quartered

　　8 garlic cloves, left unpeeled

　　1 celery rib, quartered

　　1 carrot, quartered

　　6 long parsley sprigs

　　1 large thyme sprig

　　1 Turkish or 1/2 California bay leaf

　　

Step 1

Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.

　　

Step 2

Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.

　　

Step 3

If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.

　　Cooks’ note:

　　Stock can be chilled up to 1 week or frozen up to 3 months.◊