Chicken broth / chicken stock

Recipe Categories : | Chicken | Stocks |

Serves : makes about 6 cups  

Ingredients :

• 2¼ lb meaty chicken bones
• 10 cups cold water
• 2 celery stalks, coarsely chopped
• 2 large carrots, coarsely chopped
• 1 onion, coarsely chopped
• 1 bouquet garni
• 1 tspn salt

Preparation and Cooking Instructions

1. Place the bones in a large kettle or Dutch oven. Add water and remaining ingredients. Simmer uncovered for 8-10 hours over a very low heat.
2. Remove the meat ( reserve and use as required), bones, bouquet and vegetables. Strain through a cheesecloth or fine sieve.
3. Chill the stock and remove any fat from the surface. Allow stock to chill for 24 hours before using. Use for soups and sauces, or as required.