🫙 From the Spice Rack
Chicken Stock, Home Made
2 lb Chicken Bones -- 1 kg, Rinsed 2 Onions -- roughly chopped 2 Carrots -- roughly chopped 3 Stalks Celery -- roughly Chopped 4 Sprigs Thyme 8 c Water -- 2 L/64 fl oz 1 Bay Leaf
maineasy
Ingredients5 items
Ingredients
- 2lbchicken bones -- 1 kg,
- 2carrots -- roughly chopped
- 3stalks celery -- roughly
- 8cup water -- 2 l/64 fl oz
- 1bay leaf
Directions
- 1
2 lb Chicken Bones -- 1 kg, Rinsed 2 Onions -- roughly chopped 2 Carrots -- roughly chopped 3 Stalks Celery -- roughly Chopped 4 Sprigs Thym
- 2
Add the bay leaf
- 3
Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored
- 4
Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating
- 5
This stock keeps in the refrigerator for up to 1 week or can be frozen
- 6
Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Date: 05/28