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Categories:Viewed: 30 - Published at: a year ago
Ingredients
- 4 lb. chicken backs, necks and wing tips or bones in any combination
- 4 qt. water
- 1 whole onion, unpeeled and split
- 2 ribs celery, cut into chunks
- 1 carrot, unpeeled and cut into chunks
- 1 tsp. dried thyme or 2 sprigs fresh thyme
- 6 peppercorns
- stems from 1 bunch parsley
- salt and freshly ground black pepper to taste
Method
- Bring chicken and water to a boil in a stockpot.
- Reduce to a simmer, and skim off any scum that rises to the surface.
- Add remaining ingredients and simmer for about 1 1/2 hours.
- Strain and discard all solids.
- Refrigerated, stock keeps for 3 to 4 days.
- It also freezes well.
- Makes approximately 3 quarts.
