Herb Flavored Chicken Stock
|Chicken backs and wings/Stewing chicken, cut up||5 Pound|
|Carrots||3 , cut in 2 inch pieces|
|Yellow onions||2 Medium, quartered|
|Stalk celery||1 , cut in 2 inch pieces|
|Dried thyme leaves||3⁄4 Teaspoon|
|Rosemary leaves||3⁄4 Teaspoon, dried|
|Parsley sprigs||4 Small|
Place chicken, vegetables, salt, and bouquet garni in an 8 quart dutch oven.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.