
Chicken Stock
1 chicken carcass
Onions
Carrots
Celery
Parsley
2 cloves garlic
12 cups water
Combine all ingredients in a large stockpot. Bring to a boil, then lower to a strong simmer. Continue cooking, uncovered, for about 2 hours.
Strain the stock and refrigerate in a covered container until chilled. Spoon off any fat that has collected at the top of the container. If not using immediately, measure into freezer bags in 2 cup intervals.
Source.
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