Chicken stock, home made

Yield: 1 servings

Measure Ingredient
2 pounds Chicken Bones -- 1 kg,
\N \N Rinsed
2 \N Onions -- roughly chopped
2 \N Carrots -- roughly chopped
3 \N Stalks Celery -- roughly
\N \N Chopped
4 \N Sprigs Thyme
8 cups Water -- 2 L/64 fl oz
1 \N Bay Leaf

In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.

Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.

This stock keeps in the refrigerator for up to 1 week or can be frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Date: 05/28

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