parsley bunch, washed and tied with a kitchen twine
1/2tspchili flakesoptional
2-3tbspkosher salt, or sea saltoptional
2 tbspoil for browning (optional)
Instructions
CHICKEN STOCK
Browning/Searing (optional)
Pour two tablespoons of oil into a large pot. Heat the oil and then carefully add chicken drumsticks, and brown meat from both sides for about 5 minutes. Remove from the pot, and drain access oil.
Cook Stock
Simmer stock for 5-6 hours.Into the pot, add the browned meat and the rest of the ingredients. Pour clean water into the pot. Cover with about 3-inches of clear water.Bring to a boil, reduce to simmer, and simmer for one hour, then once the meat is cooked and falling off the bones, remove cooked chicken legs. Let them cool for a little bit, and then remove meat from the bones. Return bones to the pot and cook for five more hours.
Skim Foam
While chicken stock cooks, remove the foam scum that forms on the top. Use a fine mesh sieve or a skimmer spoon, rinse the spoon, and repeat as needed.
Strain the Chicken Stock
Drain the bones and cooked vegetables and parsley, reserving the stock.
Strain all the stock thru a fine mesh sieve and store it for later.
As chicken stock cools, fat will solidify around the edges. Remove the fat and store.
Storage
Stock keeps in the fridge for up to 4 days and in the freeze for up to 4 months.