In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut-up, raw chicken. Bring water to a boil.
Once the water is boiling, skim the fat and scum that have risen to the top with a ladle or spoon. Add 1 pound of a combination of chopped carrots, onions and celery, and the herbs of your choice. Cook chicken stock for about three hours - long enough for the full flavor to come to the fore. It is important to make sure that the bones stay covered during the entire cooking process, so add more water if needed.
Strain the stock through a sieve or a colander before using, refrigerating or freezing.
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