Chicken Stock
 
Ingredients
  • 5 pounds of chicken bones
  • water to cover bones
  • 2 onions chopped
  • 4 carrots chopped
  • 4 celery ribs chopped
  • head of garlic split in half'
  • 1 teaspoon peppercorns
  • small bunch of parsley
  • 2-3 bay leaves
  • sprig of thyme
Instructions
  1. Place bones in a large stock pot and cover with water.
  2. Bring water to a simmer and skim off any impurities that come to the surface of the pot. Cook for an hour.
  3. Add onions, carrots, celery, garlic, peppercorns, parsley, bay leaves, and thyme. Continue to simmer and skim for 5 hours.
  4. Strain stock.
  5. Cool in an ice water bath. When fat has solidified, remove from the stock.
  6. Strain stock using filter or cheese cloth into storage containers.
  7. Store in refrigerator until use. Also,freezes well.
Notes
© Copyright 2014, The Queens Cabinet. All Rights Reserved
Recipe by the queens cabinet at https://thequeenscabinet.com/chicken-stock/