Basic Chicken Stock
Source of Recipe
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List of Ingredients
4-5 lb. stewing chicken - halved
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 cup whole fresh parsley
1/4 cup whole fresh thyme
1 Tbls. salt
5 whole peppercorns
1 clove garlic - un-peeled, halved
2 bay leaves
Recipe
Place ingredients in a large pot and fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
-Remove chicken from pot, cut off meat and reserve for later use.
-Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-Refrigerate stock until fat has solidified; peel fat off the top.
Notes: Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes lat
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