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Chicken Stock, Home Made Recipe
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2 lb Chicken Bones -- 1 kg, Rinsed 2 Onions -- roughly chopped 2 Carrots -- roughly chopped 3 Stalks Celery -- roughly Chopped 4 Sprigs Thyme 8 c Water -- 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 simmer for 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
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