Basic Chicken Stock
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield: 1 gallon
Ingredients: 5 pounds chicken bones
6 quarts of water
1 pound mire poix (1/2 pound onions peeled and cut 1 inch, ¼ pound carrots peeled and cut 1 inch, ¼ pound celery cut 1 inch)
1 sachet de spice (6 whole pepper corns, 6 parsley stems, 1 sprig fresh thyme, 1 bay leaf secured in a cheese cloth bag)
Directions: Place the bones in a large stock pot and cover with the water. Bring to a boil and reduce to a simmer. Skim any “scum” that floats to the surface.
After 4 hours of gentle simmering and skimming, add the remaining ingredients and simmer for one more hour. Strain through a fine mesh strainer into a container and cool in an ice bath (a sink filled with ice and water) until cool to the touch (70 degrees).
Cover and refrigerate or divide into smaller containers and freeze.
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