Chicken Stock, Home Made

CHICKEN STOCK, HOME MADE

1 Preparation Time :

Categories : Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

2 lb Chicken Bones --

1 kg,

Rinsed 2 Onions -- roughly chopped

2 Carrots -- roughly chopped

3 Stalks Celery -- roughly

Chopped 4 Sprigs Thyme

2 L/64 fl oz

1 Bay Leaf

In a large stockpot over high heat, bring the bones,

onions, carrots, celery, garlic, thyme and water just

to a boil. Add the bay leaf. Reduce the heat and 4 to 6 hrs, or until the stock is richly

flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before

refrigerating.

This stock keeps in the refrigerator for up to 1 week

or can be frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial

Pence, pg 141

From: Date: 05/28 - - - - - - - - - - - - - - - - - -