Basic Chicken Stock Recipe

Name: Basic Chicken Stock Recipe
Ingredients: 4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note); 4 quarts (3.8L) water; 2 large yellow onions, diced; 4 large carrots, diced; 4 large celery ribs, diced; 8 crushed medium cloves garlic; 2 large sprigs parsley (see note); 2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)

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Ingredients

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4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)4 quarts (3.8L) water2 large yellow onions, diced4 large carrots, diced4 large celery ribs, diced8 crushed medium cloves garlic2 large sprigs parsley (see note)2 packets unflavored gelatin, dissolved in 1/2 cup (120 milliliters) cold water (optional; see note)

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Instructions

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Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.