Chicken Stock
Ingredients
1 chicken carcass (body)
2 large carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped (with skin)
1 head garlic, peeled and roughly chopped (with skin)
3 stalks celery, roughly chopped
1 tbsp. INDI whole Black Pepper
3-4 INDI whole Cloves
2 INDI Bay Leaves
4-5 Parsley Stems
2 tsp. Dried Thyme
Directions
- Add chicken carcass (body) into pot with all chopped ingredients.
- Place bay leave, whole black pepper, clove, parsley stem & dry thyme in a gauze and tie securely with extra cooking twine to attach to the handle of the stock pot.
- Add water in pot to cover ingredients
- Bring to a boil then lower heat and let simmer for 3-4 hours
- Skim occasionally
- Let cool and strain solids
Stock can be stored in freezer for at least 3 months.
