Recipe information
Yield
serves 6. serving size: 1 cup.
Ingredients
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
Need to make a substitution?
Preparation
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.