Saturday, June 6, 2009

Chicken Stock


Bones from a whole chicken
4 large carrots, cleaned
1 bunch of celery, cleaned
4 onions, peeled and quartered
1 head of garlic, peeled
1 Tbs black peppercorns
2 bay leaves
2 Tbs Kosher Salt


Add all ingredients to a large pot. Cover with cold water. Bring to a boil. Reduce to simmer. Skim off any scum that floats to the top. Simmer and reduce for a few hours, until it is the desired richness. Strain out the stock and store for later use - in fridge or freezer depending on how long it will be before you use it.

To see why I take the time do make this myself and my tips for making it, visit my other blog here.

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