Basic Recipe For Chicken Stock Recipe

• 8 lb Chicken bones
• 6 quart Cool water or possibly remouillage
• 1 lb Mirepoix
• 8 ounce Onion
• 4 ounce Carrot
• 4 ounce Celery ALL Large Cut
• 1 x Standard sachet d'epices
• 3 x Parsley stems, (up TO 4)
• 1/2 tsp Thyme leaves, dry
• 1 x Bay leaf
• 1/2 tsp Peppercorns, cracked
• 1 x Crushed garlic clove Salt to taste

1. Tie all sachet ingredients up in a cheesecloth bag then drop in stock.
2. Makes 1 Gallon
3. 1.
4. Rinse the Bones.
5. 2.
6. Combine Bones & Water.
7. 3.
8. Bring them slowly to a boil.
9. 4.
10. Skim the Scum off of the surface!
11. 5.
12. Simmer very gently for 5-6 hrs
13. 6. add in the Mire Poix, Sachet d'epices, and salt.
14. simmer additional 1-2 hrs.
15. 7.
16. Strain, Cold, Store or possibly Use right away.
17. This is a very good recipe for a basic chicken stock.
18. Try it and I am sure you will find your stock much more clear.

chicken, water, mirepoix, onion, carrot, celery, sachet depices, parsley stems, thyme, bay leaf, garlic

Taken from cookeatshare.com/recipes/basic-recipe-for-chicken-stock-79749 (may not work)