GZ'S CHICKEN STOCK

GZ's Chicken Stock image

Provided by Geoffrey Zakarian

Time 3h35m

Yield 10 cups

Number Of Ingredients 8

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1 chicken carcass, cut into medium pieces
1 1/2 cups peeled and sliced carrots
10 sprigs thyme
5 black peppercorns
3 bay leaves
1 leek, split and sliced, rinsed
1 onion, sliced
1 apple, quartered (not peeled or cored)

Steps:

Preheat the oven to 450 degrees F.
Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes.
Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy).
Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.