Ingredients Jump to Instructions ↓

  1. 5 lb Chicken bones and backs

  2. 2 md Onions; peeled

  3. 1 lg Leek

  4. 1 lg Carrot

  5. 2 md Celery stalks

  6. 8 Parsley sprigs

  7. 1 Bay leaf

  8. 2 Whole cloves

  9. 1 ts Dried thyme

Instructions Jump to Ingredients ↑

  1. + Directions : COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups


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