Chicken stock, home made

 
                          CHICKEN STOCK, HOME MADE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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