Yield: 16 servings
|5 pounds||Chicken parts (see notes)|
|2 mediums||Onions -- peeled and|
|2 \N||Carrots -- chopped|
|2 \N||Celery stalks -- chopped|
|6 \N||Sprigs parsley|
|2 \N||Bay leaves|
|\N \N||Several sprigs fresh thyme|
|½ teaspoon||Dried thyme|
|2 \N||Whole cloves|
1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.
Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy