Chicken Stock

Recipe By: N. Jay Sorensen, RD

Yield: 4 quarts Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

—————————————————-

2    pounds raw and/or cooked chicken bones and scraps

½    cup onion — chopped

½    cup carrot — chopped

½    cup celery — chopped

4    quarts water

1    each bay leaf

2    teaspoons salt

1    teaspoons black peppercorns

In a large stock pot ( 8 or 10 quart), add chicken, onion, carrot, and celery. Add water to cover by 1-inch. Season with bay leaf, salt, and pepper. Bring to a boil and simmer for 1 hour or more. Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for 3 months.