Chicken Stock

Serves: 2

Imelda VonRueden

1 January 1970

Based on User reviews:

61

Spice

60

Sweetness

36

Sourness

41

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

2

Chickens (bones of, chopped into pieces)

1 small

Carrot (peeled, trimmed, and cut into 1-inch slices)

1 small

Onion (peeled, trimmed, and quartered)

1 small

Celery Stalk (trimmed, and cut into 1-inch slices)

1

Parsley (stems from 1 bunch)

1 sprig

Thyme (fresh)

1

Bay Leaf

4

Waters (quarts, approximately)

Directions:

1

In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water

2

Add water to cover by 2 inches, bring to a boil and reduce the heat

3

Simmer uncovered for 2 to 3 hours, skimming as necessary

4

Strain through a fine-mesh strainer into a clean bowl and cool

5

Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing