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Basic Chicken Stock

Makes 4 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 5 - pounds chicken bones, with meat
  • 10 - quarts cold water
  • 1 - cup onion, coarsely chopped
  • 1/2 - cup carrot, coarsely chopped
  • 1/2 - cup celery, coarsely chopped

Spice Sachet:

  • 1 - bay leaf
  • 1/8 - teaspoon thyme
  • 1/8 - teaspoon peppercorns
  • 3 - stems parsley
  • 1 - whole clove

Directions

  1. In a stock pot set at moderate heat, place chicken bones and cover with 5 quarts of water.  Bring the water to a boil and blanch the bones. 

  2. Drain bones and rinse in cold water.  Drain the water from the stock pot. 

  3. Place the stock pot back on stove and add the chicken bones.  Add 5 quarts of cold water. 

  4. Add the onion, carrot, and celery, and the spice sachet.  Reduce heat to low and simmer for 3 to 4 hours. 

  5. Skim fat from the surface and add any water to keep bones covered.   When done, strain the stock through cheesecloth lined colander. 

  6. Cool and refrigerate.

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