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Chicken Stock

Ingredients

Instructions

In a large stockpot over medium-high heat, heat oil. Add onions, celery, carrots and garlic. Cook, stirring frequently, until tender, 3-5 minutes. Add chicken carcass and bones, bay leaves and water. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until reduced by half, about 2 hours. Occasionally check stock and skim any foam or fat that rises to the surface. Strain through a colander and discard solids. Cool, cover and refrigerate for up to 3 days or freeze in small batches for later use. Makes about 2 quarts.











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