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Chicken Stock
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Submitted by:
Jimmy |
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This is a base for many soups and sauces. You don't have to be exact when measuring. Experiment to achieve your favorite flavor stock. |
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INGREDIENTS:
- 4 pound(s) , Chicken Bones, Skin, Trimmings ect.
- 2 gallon(s) , Water
- 4 medium , Celery Stalks Chopped
- 2 medium , Yellow Onions Unpeeled and Chopped
- 3 medium , Carrots Unpeeled and Chopped
- 2 whole , Bay Leaf
- 2 teaspoon(s) , Dried Thyme
- 1/2 tablespoon(s) , Black Peppercorns
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| Instructions: |
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Begin with cold water. Add it to the bones in a large pot and bring to a boil. Once at a boil, reduce to a simmer and skim fat off the top, add vegetables and seasonings. Never use salt simmer for about 2-3 hours, dont boil skim fat periodically. Strain through a sieve to remove any vegetables, bones ect. Completely cool and refrigerate |
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