Chicken Stock

Recipe By: N. Jay Sorensen, RD
Yield: 4 quarts Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
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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.
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