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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 2 |
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Ingredients:
bones from 2 chickens, chopped into pieces |
1 small carrot, peeled, trimmed, and cut into 1-inch slices |
1 small onion, peeled, trimmed, and quartered |
1 small celery stalk, trimmed, and cut into 1-inch slices |
stems from 1 bunch parsley |
3 to 4 green leek leaves, sliced (optional) |
1 sprig fresh thyme |
1 bay leaf |
1 teaspoon whole white peppercorns |
mushroom scraps (optional) |
tomato scraps (optional) |
4 quarts water, approximately |
Directions:
1. In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary.
2. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
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