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Ingredients Jump to Instructions ↓

  1. 2 White onions - medium diced (large)

  2. 2 Carrots - medium-rough chopped

  3. 2 Celery stalks - medium-rough chopped

  4. 5 lbs 2270g / 80oz Chicken bones, (necks, back, wings)

  5. 1 1/2 Water - to cover bones

  6. 1 Bay leaf

  7. 1 Thyme sprig

  8. 10 Peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1 1/2 to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock.

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