Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken Bones -- 1 kg,
Rinsed
2 Onions -- roughly chopped
2 Carrots -- roughly chopped
3 Stalks Celery -- roughly
Chopped
4 Sprigs Thyme
8 c Water -- 2 L/64 fl oz
1 Bay Leaf

In a large stockpot over high heat, bring the bones, onions, carrots,
celery, garlic, thyme and water just to a boil. Add the bay leaf.
Reduce the heat and simmer for 4 to 6 hrs, or until the stock is
richly flavored. Strain through a fine sieve into a bowl and use
imediately or allow to cool to room temp before refrigerating.

This stock keeps in the refrigerator for up to 1 week or can be
frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141

From: Date: 05/28

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