Prep Time | Cook Time |
10minutes | 4minutes |
Prep Time |
10minutes |
Cook Time |
4minutes |
Ingredients
- 2 pounds chicken bones
- 2 Onions
- 3 Carrots
- 4 celery stalks
- 4 springs fresh thyme
- 1 Bay Leaf
- 1 small bunch parsley
- 1 tsp whole peppercorns
Servings:
Ingredients
Servings:
|
Instructions
- Wash, trim and peel the vegetables. Chop them into equal sized pieces.
- Place all ingredients into a big stock pot, add cold water. Use enough water so the vegetables and chicken bones easily float, as the stock cooks some of the water will evaporate. Using more water will make a lighter bodied stock, less water will make a more flavorful full bodied stock.
- Bring the stock to simmer, skimming any foam that comes to the top. Cook for 3-4 hours, until the vegetables are soft. Drain & discard the vegetables and bones. You can keep the stock in the refrigerator for up to 1 week or freeze for up to 2 months
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