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Categories:
chickens carrot onion celery stalk parsley thyme bay leaf whole white peppercorns Mushroom scraps Tomato scraps water
Viewed: 125 - Published at: 6 years agoIngredients
- Bones from 2 chickens, chopped into pieces
- 1 small carrot, peeled, trimmed, and cut into 1-inch slices
- 1 small onion, peeled, trimmed, and quartered
- 1 small celery stalk, trimmed, and cut into 1-inch slices
- Stems from 1 bunch parsley
- 3 to 4 green leek leaves, sliced (optional)
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon whole white peppercorns
- Mushroom scraps (optional)
- Tomato scraps (optional)
- 4 quarts water, approximately
Method
- In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water.
- Add water to cover by 2 inches, bring to a boil and reduce the heat.
- Simmer uncovered for 2 to 3 hours, skimming as necessary.
- Strain through a fine-mesh strainer into a clean bowl and cool.
- Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
