Chicken Stock
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Total: 9 hours
Servings: 6
Author : Samin Nosrat
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
Step 2
Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
Step 3
Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Step 4
Strain the stock through a fine-meshed sieve. Let cool.
Step 5
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.