Basic Chicken Stock
|Stuffing||250 Milliliter (1 Cup, Leftover)|
|Water||2 Liter (8 Cups)|
|Onion||1 , halved|
|Carrot||1 , sliced|
|Celery stalks with leaves||4 , cut into chunks|
|Garlic||2 Clove (10 gm), unpeeled, crushed|
|Turnip||1 Small, peeled|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Coarse salt||1 Teaspoon (5 Milliliter)|
– Combine all the ingredients in a large pot and bring to a boil. Reduce heat and cook for 2 hours. Skim off the froth during cooking so that the stock is nice and clear.
– Pour the stock through a sieve, and degrease when cooled.
– Garnish to taste.