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2 1/2 qt
water
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1 lb
chicken bones or carcass of roasted 3 1/2-lb chicken
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1 yellow
onion, cut up
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1 celery
stalk, cut up
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1 carrot,
peeled and cut up
|
2 fresh
flat-leaf (Italian) parsley sprigs
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1/2
teaspoon salt
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1/2
teaspoon dried thyme
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1/4
teaspoon peppercorns
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1 bay leaf
|
|
 |
In a
stock pot over medium-high heat, combine the water and chicken
and bring slowly to a boil. Skim off any scum that rises to the
surface. Add the onion, celery, carrot, parsley, salt, thyme,
peppercorns and bay leaf. Reduce the heat to medium and simmer,
uncovered, for 2 hours. Check from time to time and skim off
scum that appears on the surface.
|
Remove
from the heat and let cool for 15 minutes. Strain through a
fine-mesh sieve into a large bowl and use immediately. Or let
cool, cover and refrigerate for up to 5 days or freeze for up to
1 month before use. Before using, remove and discard any fat
congealed on top.
|
Serving
size = 1 cup
|
|
