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Chicken stock
Ingredients
- Bones from 1 roast chicken
- ½ medium onion, quartered
- 1 celery stalk, roughly chopped
- 1 large carrot, chopped
- Few sprigs of fresh thyme and/or parsley
- 1 garlic clove
- 1 bay leaf
- 4 to 5 quarts cold water
Directions
- Put the chicken bones, onion, celery, carrot, fresh herbs, garlic clove and bay leaf into a 5-quart or larger pot. Add 4 to 5 quarts of cold water. Bring just to a boil and then turn the heat down until it simmers. Let it simmer for at least 1 hour and up to 3 hours. Skim any foam or fat from the top with a spoon. Drain it in a colander, mesh sieve lined with cheesecloth or a coffee filter into a large bowl. Cool, then refrigerate or freeze until needed.
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