Make Your Own…. Chicken Stock
Makes about 5 guarts
What you will need….
Carcass, bones and any attached meat from a 4 pound chicken
1 onion, peeled and quartered
1 large carrot, peeled and cut into 2 inch chunks
1 celery stalk, Cut into 1 inch chunks
1 bay leaf
1 parsley sprig
1 thyme sprig
8 whole black peppercorns
1/2 teaspoon salt
1. In a large soup pot over medium high heat, combine chicken, onion, carrot, and celery.
add 7 cups of cool water and bring to a boil, skim off foam and discard
2. Add bay leaf, parsley, thyme, peppercorns and salt. Reduce heat, cover and simmer for 2 hours.
3. Strain stock through a fine mesh sieve into a heatproof bowl.
let cool completely, then refrigerate until cold. Remove fat from surface
use within 3 days or freeze for 3 months
From Readers Digest Instant Money Savers Book