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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 pound(s) bone-in chicken pieces,preferably necks,backs & wings |
4 stalk(s) celery sliced |
4 carrots sliced |
2 large onions sliced |
4 sprig(s) fresh flat leaf parsley |
1 tablespoon(s) black peppercorns |
2 bay leaves |
Directions:
1. In a large pot, combine the chicken,celery,carrots,onions,parsley,peppercorns,bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
2. Strain the stock through a fine-mesh sieve and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.
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