Easy Chicken Stock

16 Servings

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Easy Chicken Stock Ingredients

5 lb Chicken parts (see notes)	8 Peppercorns
16 c Water	6 Sprigs parsley
2 md Onions -- peeled and	2 Bay leaves
Quartered	Several sprigs fresh thyme
2 Carrots -- chopped	1/2 ts Dried thyme
2 Celery stalks -- chopped	2 Whole cloves

Instructions for Easy Chicken Stock

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises. 2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally. 3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If youre not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface. 4. Store in refrigerator for several days, or freeze up to 8 months. Makes 16 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized