Chicken Stock
8 ingredients
5 steps
Ingredients
- 4 lb. chicken backs or a 4 to 5 lb. stewing chicken
- 1 onion, sliced
- 2 carrots, cut into thirds
- 1 stalk celery, cut into thirds
- 1 bay leaf
- 2 sprigs parsley
- 1/4 tsp. thyme
- 1 (10 3/4 oz.) can chicken broth, strained
Directions
-
1In your largest pot, combine all ingredients; cover with water and bring to a boil.
-
2Reduce heat; cover and simmer for 1 1/2 hours.
-
3Remove chicken and vegetables and save for another use. Refrigerate stock in pot overnight.
-
4Skim off fat.
-
5Freeze in storage containers.
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