| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 240 min | 4 hour, 20 min |
Servings
5 quarts
Ingredients
5 pounds Chicken Bones
6 quarts Water
2 cups Onions small dice
1 cup Celery small dice
1 cup Carrots small dice
10 Parsley stems
8 whole Black peppercorns
2 Bay Leaves
2 sprigs Thyme
Directions
Place the chicken bones and water into a large pot. Bring the water to a boil then drop to a simmer. Skim the impurities off of the top as necessary. Simmer for 1 hour. Add the remaining ingredients and simmer for three hours. Skim the fat and impurities off the top as necessary and discard. Strain the stock through a cheese cloth lined colander into a large metal container. Discard the solids. If you are using the stock right away skim the fat off of the top and use. If you are not using the stock right away cool quickly by placing the container into a sink filled with ice cold water. Once cooled place into smaller containers. The stock will last about 4 days in the refrigerator or a few months in the freezer.
