|
|
3 pounds chicken pieces
(backs,necks or wings)
2 carrots cut into 2 inch pieces
2 stalks of celery with leaves cut into 2 inch pieces
1 large onion peeled and quartered
3 sprigs of thyme
Salt to taste (optional)
Put all the ingredients in a large soup pot and add cold water to cover by 1 inch. Bring just to a boil then cut heat down to simmer ... Skim the fat and foam off the top. Simmer very slowly for 2 hours skimming the top every few minutes,adding water to cover when needed..... Remove chicken and vegetables and strain stock using a fine strainer lined with cheesecloth or coffee filters.....Salt to taste (if desired).... Let cool. Refrigerated for up to a week and a half or freeze. I like to pour my stock in ice cube trays and freeze it. Then I put the cubes in a freezer storage bag. This way I can use as little or as much stock as I want.