Healthy chicken stock
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken bones, back and |
| Neck | ||
| Water -- to cover | ||
| 1 | Celery stalk | |
| 1 | Onion -- quartered | |
| 1 | Bay leaf | |
| 1 | Carrot | |
Directions
In a large stockpot combine chicken bones, back, and neck and the water.
Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-½ hours.
Strain.
Makes 4 to 6 cups.
Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock.
Recipe By : the California Culinary Academy