Recipe Database
Basic Chicken Stock
Basic Chicken Stock
1 whole chicken cut into 8 pieces
1 large onion
4 stalks of celery
4 carrots (skin on)
1 bouquet garni(parsley stems,thyme,8 peppercorns, and a bay leaf) wrapped in cheesecloth.

Wash the chicken to get rid of any blood and bone particles. In a large stock pot add everything and about 7-8 cups of water. Bring to a boil uncovered. Skim any foam that comes to the surface. Reduce heat to a low boil and simmer about 2-3 hours. Strain stock thru a cheesecloth lined strainer. Cool and remove fat. Use in sauces and in place of water in other recipes. * After your Thanksgiving use the carcass to make stock. **

*The same process can be done for turkey except the pot will need to be much bigger. ** Keep in Fridge 3-4 days 30 days in freezer.