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| Chicken Stock
1 cooked chicken carcass, chopped into pieces
Chicken giblets
1 onion, sliced
2 carrots, peeled and sliced
2 stalks celery
1 bay leaf
1 sprig thyme or 1/4 teaspoon of dried thyme
6 sprigs parsley
6 black peppercorns
salt to taste
water |
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Place the chopped chicken carcass and bones into stock pot with giblets. Add vegetables, herbs and seasonings. Add enough water to completely cover carcass. Slowly bring to a boil, then simmer for 3 hours or until well flavored. Strain and cool. If not using at once, pour into ice cube trays and freeze. Remove from trays, wrap individually, then return to freezer and use as needed in other recipes. Makes 2 quarts |
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