Homemade Chicken Stock

Langkah-langkah

1. Place the chicken in large stockpot. Add about 2½ quarts of water (your chicken should be just submerged, so add more if needed). Add all veggies, herbs and seasoning. Bring to a boil. Reduce to a simmer; continue to simmer uncovered for 4 hours.
2. Strain the entire contents of the pot through a fine sieve and discard the solids. Pour the liquid into a bowl, cover with plastic wrap and refrigerate overnight.
3. The next day, use a spoon to remove the layer of fat that has solidified on the top of the bowl of stock. The stock itself may become jelly-like when it’s chilled. Once it comes to room temperature again (or is heated), it will turn back to a liquid state.