Basic Chicken Stock / Broth

Recipe Created By: Robbie
Prep. Time: 7:00
Yield: 2-3 quarts

4-5 lb. stewing chicken - quartered
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 cup whole fresh parsley OR 2 Tbls. dried parsley
1/4 cup whole fresh thyme OR 2 Tbls. dried thyme
1 Tbls. salt
5 whole peppercorns OR 1 tsp. ground pepper
1 - 3 clove garlic - un-peeled, halved
2 bay leaves

-Place ingredients in a large pot and fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
-Remove chicken from pot, cut off meat and reserve for later use.
-Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-(This step optional) For a stronger, more concentrated stock, simmer over medium heat until stock has reduced and taste is to your liking.
-(This step optional) Refrigerate stock until fat has solidified; peel fat off the top.

Notes: Will keep in the refrigerator for 2 - 3 days. I pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later.