Chicken Stock, Home Made

Ingredients

2 lb chicken bones
1 kg
2 onions roughly
2 carrots roughly
3 stalks celery roughly
4 sprigs thyme
8 c water
2 l
64 fl
1 bay leaf

Instructions

In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to 1 week or can be frozen. Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141