| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
cups
|
Ingredients
- 4 lbs chicken parts wings, back, neck etc.
- 2 garlic cloves peeled
- 2 Bay Leaves
- 1 tsp Black Peppercorns
- 2 medium yellow onions cut into big chunks
- 2 medium Carrots cut into 1 inch pieces
- 2 stalks celery cut into 1/2 inch pieces
- celery leaves if available
- 7 sprigs fresh thyme leaves
- 7 sprigs fresh flat leaf parsley
- 10-12 cups/1.5 liter water to cover all ingredients in pot
Ingredients
|
|
Instructions
- Wash chicken parts and clean. Place in a large pot. Add all ingredients and enough water to cover.
- Bring to a boil. Once it comes to a boil, turn heat to low and simmer for 2 hours. Skim off impurities every 20 minutes or as necessary.
- After 2 hours, turn off heat. Strain liquid into a large bowl. Do not press on solids in the colander, otherwise stock will not be clear.
- Let stock cool and keep in the fridge for up to 4 days or freeze up to 3 months.
Recipe Notes
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