| Ingredients : |
 |
2 sprigs of parsley
|
|
2.2 lb (1 k) chicken bones, necks, backs, etc
|
|
1 medium size onion, peeled and quartered
|
|
1 celery stalk, quartered
|
|
1 carrot, peeled and quartered
|
|
1 leek, white and light green part, quartered
|
|
2 cloves
|
|
2 garlic cloves peeled and quartered
|
|
1 thyme sprig
|
|
1 bay leaf
|
|
1 teaspoon salt
|
|
4 peppercorns
|
|
10 cups water
|
|
| Preparation: |
|
Place chicken bones in a large pan with water, garlic, leek, celery, parsley, thyme and bay leaf.
Press cloves into one piece of onion and add to pan together with rest of vegetables.
Bring to a boil and add pepper and salt. Reduce heat and continue for 2 ½ to 3 hours more.
Skim froth that rises to the surface.
Strain through a fine strainer. Cool and remove fat from surface.
This stock can be frozen and used as needed.
If a more concentrated stock is desired, return to heat and reduce more.
Yields approximately 8 cups of stock
|
|
| |
|
|
|
|
| |
|
|
|
|
|