Herb Flavored Chicken Stock Recipe
Ingredients
| 5 pounds chicken backs and wings, or stewing chicken, cut up | ||
| 3 carrots, cut in 2 inch pieces | ||
| Yellow onions | 2 Medium, quartered | |
| 1 stalk celery, cut in 2 inch pieces | ||
| Dried thyme leaves | 3/4 Teaspoon (2 teaspoons salt Bouquet garni:) | |
| Rosemary leaves | 3/4 Teaspoon, dried (2 teaspoons salt Bouquet garni:) | |
| Bay Leaf | 1 (2 teaspoons salt Bouquet garni:) | |
| Parsley sprigs | 4 Small (2 teaspoons salt Bouquet garni:) | |
| 2 whole cloves Water | ||
Directions
Place chicken, vegetables, salt, and bouquet garni in an 8 quart dutch oven.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.
Chef
