Chicken Stock
Author: The Patchy Lawn
Recipe type: Soup
- 1 chicken carcass
- 1 carrot
- 1 stalk celery
- 1 medium onion
- 2 garlic cloves
- sprigs of parsley, oregano, thyme, chives
- Add the ingredients to a large stock pot and cover with cold water by 2 inches.
- Gently heat and bring to a low simmer.
- Cook all day.
- Remove pot from heat, pour stock through a sieve.
- Cool quickly by setting bowl of stock in sink with cold water and ice.
- Refrigerate over-night to clarify.
- Use or freeze immediately.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/the-basics/chicken-stock/
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