Chicken Stock

Recipe Ingredients

8 lbs	3632g / 128oz	Raw or roasted chicken bones
		Or other poultry bones
6		Water
3		Carrots - washed, chopped
2		Onions - peeled, chopped (large)
4		Celeery stalks, including leaves - washed, chopped
2		Leeks - split, washed,
		And sliced
2 tablespoons	30ml	Dried thyme
2		Bay leaves
3		Garlic cloves - peeled, crushed
1 tablespoon	15ml	Salt and black peppercorns
1 tablespoon	15ml	Black peppercorns

Recipe Instructions

Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock.

Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly.

This recipe yields 1 gallon.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B42)

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