Chicken
- Prep time: 15 min
- Cooking time: 2 hrs
- Servings: 6 litres
Chicken Stock
Ingredients
| 2 kg |
Chicken bones, raw & rinsed in cold water (may include backs & necks) Granny's Whole Chicken |
| 4 | clove garlic, skin-on, coarsely chopped |
| 2 | medium onions, peeled & coarsely chopped |
| 2 | medium carrots, peeled 7 coarsely chopped |
| 3 | celery stalks, coarsely chopped |
| 1 | bay leaf |
| 6 | sprigs fresh Italian parsley |
| 2 | sprigs fresh thyme |
| 6 | black peppercorns |
| 8 litres | cold water |
Directions
Place all ingredients into a large soup or stock pot.
Bring to a low boil and simmer for 2-3 hours skimming as required.
Strain through a fine sieve then separate into smaller containers and cool as quickly as possible. Stock may be refrigerated for up to 4 days or frozen for 4-6 months.
Recipe courtesy of Chef Jason Wortzman
Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved
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Granny's Poultry
6 litres servings
2.67
107
