Food & Drink

Chicken stock

1 4-pound chicken or 4 pounds of chicken necks, wings and feet

1 large onion, peeled

3 cloves of garlic, peeled

2 large carrots, peeled

2 ribs of celery with leaves

2 leeks, both white and green part trimmed and rinsed

1 bay leaf

4 peppercorns

3 sprigs of thyme or Italian parsley

Makes 3-4 quarts

In a 12-quart stock pot, place chicken and cover with cold water. Bring to a boil, skimming any foam that rises to the surface. Turn down the heat and simmer.

When the foam and impurities cease rising, add the vegetables and herbs. Simmer for a minimum of 3 hours.

Strain, reserving the stock. Discard the chicken and vegetables. Cool and refrigerate or freeze.

Nutritional information per serving: All values negligible.

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