Homemade Chicken Stock

Homemade Chicken Stock

4 lbs of chicken – use whole legs, thighs and/or breasts
Mirapoix:
2 medium onions – quartered
3 to 4 carrots – roughly chopped
3 celery stalks – roughly chopped
Bouquet garni (bundled & tied in cheesecloth):
3 or 4 celery leaves
2 bay leaves
2 sprigs of fresh thyme or flat leaf parsley
 
Place chicken in large stock pan and fill with cold water.
Simmer over medium heat for 30 minutes, skimming the impurities from the surface of the liquid
Continue simmering until impurities no longer come to the surface of the liquid
Add the mirapoix and the boquet garni
Gently simmer for about 3 hours, stirring occasionally
Let stock cool slightly
Strain through a fine colander or cheese cloth
Put stock in large bowls or containers and put in the fridge for several hours or overnight.  Excess fat for form a gelatinous layer on the top of the stock.  Take the stock from the fridge and then use a spoon to scrape off the excess fat and discard.
 
Mirapoix
 
mirapoixBoquet Garni
boquet garni
 

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