Basic Chicken Stock
Source of Recipe
Celebrate Autumn 1997
Recipe Introduction
Make ahead and freeze til you need it. So much more flavorful than canned chicken broth.
List of Ingredients
Bones from 1 whole chicken
2 carrots, scrubbed and cut into chunks
4 stalks celery, including leaves, cut into chunks
1 onion, peeled
4 cloves
2 sprigs, fresh parsley
1 tsp dried thyme
5 black peppercorns
1 TBSP fresh lemon juice
2 bay leaves Recipe
Place all ingredients into a large stockpot and cover with 4 quarts of cold water. bring the water to a boil. Reduce heat and skim the top by moving the pot slightly off the burner. (the fat will travel to the cooler part of the pot) Simmer, uncovered, about 2 1/2 hours. Strain the liquid, chill, remove the fat. Makes about 1 quart.
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