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Categories:
stewing chicken carrots onions celery mushrooms garlic parsley thyme peppercorn bay leaves cold water
Viewed: 33 - Published at: 9 years agoIngredients
- 1 stewing chicken (or 3lb/1.5kg chicken pieces)
- 3 carrots, unpeeled and coarsely chopped
- 3 onions, unpeeled and coarsely chopped
- 3 celery ribs, coarsely chopped
- 1 cup sliced mushrooms (stems and or or caps)
- 3 garlic cloves, smashed
- 10 sprigs fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon peppercorn
- 2 bay leaves
- 8 cups cold water
Method
- Place chicken in slow cooker or large stockpot.
- Add the remaining ingredients, ending with water.
- Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
- Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
- Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
