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Chicken Stock
Tony Harding
Ingredients
3 carrots
2 onions with the skins
3 ribs of celery
4 quarts water
2 to 3 pounds uncooked chicken bones, or a chicken carcass, skin, backs and wings
*Bouquet garnie: 5 sprigs fresh thyme or 1 tsp dry thyme; 5 sprigs parsley or 1 teaspoon dry parsley; 2 bay leaves
Directions
Wash and chop the vegetables. Do not remove skins and include the celery leaves if there are any. (Skins add color to the stock.) Put in a large pot with the rest of the ingredients and cover with the water. Bring to a boil and simmer for one to two hours or until reduced by half. Keep the solids covered by adding water when necessary. Strain to remove the solids. For a cleaner stock, strain a second time with a coffee filter in a sieve. Pour into a dish or leave in the pot, cover and refrigerate overnight. A layer of fat will form on the top. Remove the fat and you are ready to use your chicken stock.
Suggestions
*To make your bouquet garnie, take cheesecloth square about 4 inches by 4 inches and combine the herbs in the middle. Bring up the edges and tie with string.
