Clear and Rich Chicken Stock

Clear and Rich Chicken Stock

6 pounds chicken backs, wings, and/or thighs
3 large Spanish onions, peeled and cut into quarters
6 ribs celery, cut into thirds
6 carrots, peeled and cut into thirds
1/2 bunch fresh parsley
2 bay leaves
4 chicken bouillon cubes
16 cups water, plus more as needed
Kosher salt, to taste

■ In a large stockpot place the chicken,
onions, celery, carrots, parsley, bay leaves,
bouillon, water, and salt. Bring to a boil over
medium-high heat. Skim and discard the foam
that rises to the top of the pot. Reduce the
heat to medium and simmer gently for 3
hours, adding 1 to 2 cups of water if the stock
reduces too much. Strain through a colander
and discard the solids. Let cool and refrigerate
up to 4 days. When the stock is cold, skim off
and discard the fat from the top.
Makes 12 cups

Chicken stock becomes even more useful when you freeze it in ice cube trays. When you’re making a dish that needs
last-minute enrichment, add one of the frozen cubes. It will melt right in and fortify the dish with more intensity and depth. This works really well for gravies, stews, meats, and even marinara sauce. For a shortcut, commercially prepared chicken broth may be used in place of chicken stock.