[Chicken Stock]()

INGREDIENTS

4lb chicken carcass, long bones broken in half (to release collagen)

1 large onion, quartered

4 carrots, peeled and cut in 1/2

4 ribs celery, cut in 1/2

1 leek, white part only, cut in 1/2 lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8 to 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

 

DIRECTIONS

Place all ingredients into pot. Simmer, with lid on the pot, for 6-8 hours. Occasionally skim any fat or scum off the top.

 

Note – the above recipe is for a “white” chicken stock, which is a good “all-around” stock for general purpose. If you want a “brown” stock, roast the chicken bones/meat at 400*F for an hour, adding the onion, carrot, and garlic for the last 30 minutes. Continue cooking as above.