Homemade Chicken Stock
Prep time: 10 min
Cook time: 2 hour
Ready in: 2 hour 10 min
Yields: 7 to 8 cups
1 chicken back bone, neck and wings
1 large onion, peeled
2 carrots, peeled and cut in half
3 celery stalks, cut in half
2 bay leaves
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground black pepper
2½ quarts (10 cups) water
Place all the ingredients in a large stockpot; bring to a boil, skimming off any scum that rises to the surface. Cover, cook over low heat for 2 hours. The longer it simmers, the more reduced it will become and the more intense its flavor will be.
Strain the stock through a fine mesh strainer into a large bowl. Discard the solids. Let it cool.
Cover and refrigerate overnight. Remove the solidified fat from surface the next day. Fat hardens and solidifies when chilled and becomes easier to remove.
Store chicken stock in the refrigerator for up to 3 days or freeze for up to 3 months.