CHICKEN STOCK FOR CONSOMME
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 14 cups
Number Of Ingredients 8
Steps:
- In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer and cook, for 3 hours.
- Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers. Will keep, refrigerated, for up to 3 days, frozen, for up to 3 months.
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