 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
|
Ingredients:
3 quarts water |
3 lbs chicken necks, backs and wings |
1 large carrot, trimmed,halved |
1 celery rib, halved |
1 large onion, sliced |
bouquet garni (1 sprig parsley, 1 bay leaf, 1/4 teaspoon dried thyme, and 3 peppercorns, all tied in cheesecloth) |
Directions:
1. Heat all ingredients in a large stockpot to boiling.
2. Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
3. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
4. Cool stock to room temperature; refrigerate, covered, until cold.
5. Remove and discard fat from surface.
6. Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.
|
|