Monday, September 20, 2010

It's Time to Make Chicken Stock







Chicken Stock/Broth

6 quart stock pot
4 lb. chicken
2 celery ribs, large dice
1 carrot, large dice
1 onion, large dice
1 small bunch of thyme
2 bay leaves
1 T. black peppercorns
Place all ingredients into pot; cover with about four quarts of cold water. Simmer uncovered for 3 hours. Cool for one hour. Stain and reserve chicken for something else.

Store chicken stock in the refrigerator for up to three days freeze for up to two months.

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