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Categories:Viewed: 13 - Published at: 4 years ago
Ingredients
- 2 free-range chickens, about 3 1/2 pounds each
- 2 large Spanish onions, unpeeled, quartered
- 3 large carrots, peeled and cut into 2-inch lengths
- 3 ribs celery, cut into 2-inch lengths
- 2 tablespoons black peppercorns
- 2 bay leaves
- 6 quarts water
Method
- Place all ingredients in a large stockpot.
- Bring to a boil over medium-high heat.
- Reduce to a very slow simmer.
- Cook, skimming the broth as necessary, for 4 to 5 hours.
- Strain the stock through a fine mesh sieve.
- Set aside and cool to room temperature, refrigerate overnight.
- Skim the fat from the top of the stock.
- Ladle any broth not used immediately into airtight containers and store in the freezer.
