coarsely chopped parsley stems (approx. 6 to 8 stems)
15 mL
1 sprig
fresh thyme
1 tsp
black peppercorns, lightly crushed
5 mL
2
bay leaves, torn or crumbled
1 tsp
salt
5 mL
Method
Step 1
Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add 12 cups (3 L) cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. Continue to skim occasionally, as needed.
Step 2
Place parsley stems, thyme, black peppercorns and bay leaves in the centre of a 5 x 5-in. (12 x 12-cm) piece of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top.
Step 3
Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
Step 4
If using right away, skim fat with a ladle or dip a paper towel along the surface to absorb it and then discard. To cool, place the bowl of strained stock in a larger container filled with ice water. Stir to help release heat, then refrigerate. Remove the hardened layer of fat with a spoon or spatula. Otherwise, stock can be refrigerated for up to 3 days.
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