Chicken Stock, Home Made

Recipe Ingredients

2 lbs	908g / 32oz	Chicken bones - 1 kg
		Rinsed
2		Onions - roughly chopped
2		Carrots - roughly chopped
3		Celery - roughly
		Chopped
4 sections		Thyme
8 cups	1896ml	Water - 2 l/64 fl oz
1		Bay leaf

Recipe Instructions

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 immediately 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

Source:
Cooking Live Show #CL9066

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