Chicken stock, home made
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken Bones -- 1 kg, |
| Rinsed | ||
| 2 | Onions -- roughly chopped | |
| 2 | Carrots -- roughly chopped | |
| 3 | Stalks Celery -- roughly | |
| Chopped | ||
| 4 | Sprigs Thyme | |
| 8 | cups | Water -- 2 L/64 fl oz |
| 1 | Bay Leaf | |
Directions
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