This stock is perfect for making sauces, gravies, braises and soups. "If you use enough bones, it will be a little thick when cold, which means you have a good stock," says André Soltner.
Chicken Soup Recipes
1 gallon cold water
One 4-pound chicken
2 leeks, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 unpeeled garlic cloves
1 medium onion, coarsely chopped
4 parsley sprigs
2 thyme sprigs
1 bay leaf
How to Make It
Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat, partially cover and simmer for 1 hour, skimming as necessary. Transfer the chicken to a rimmed baking sheet and let cool slightly. Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use. Partially cover and simmer the stock for 1 hour longer. Strain the stock and let cool. Skim off the fat before using.
The stock can be refrigerated for up to 3 days or frozen for up to 1 month.
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