Chicken Stock
9 ingredients
3 steps
Ingredients
- 1 chicken from one
- 2 carrots peeled
- 1 shallot peeled and coarsely chopped
- 1 yellow onion peeled and coarsely chopped
- 2 cloves garlic
- 1/2 cup parsely fresh
- 1/2 cup thyme
- 8 cups water
- 1 cup roasted vegetables your choice
Directions
-
1In a large dutch oven combine all ingredients. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 4-6 hours.
-
2Strain out all ingredients, discard. Put broth in a sealed container and refrigerate overnight. All the fat will rise to the top of the container. Using a sieve lined with cheesecloth strain the broth to remove the fat. Discard the fat.
-
3Broth can be stored in the refrigerator for up to a week or it can be frozen for future use.
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