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Chicken Broth
2 chickens, bones, wings and backs, or 1 whole chicken
2 onions
2 carrots
1 clove garlic
2 celery ribs
1/2 tsp thyme
1 tablespoon peppercorns
salt, to taste
1 tablespoon oil
4 parsley stems (no leaves)
Cut chicken or bones in small pieces. Dice 1 onion, carrots, celery
Heat oil in stockpot, and add chicken pieces or bones to slightly
brown Add chopped onion, carrot and celery and cook 6 minute,
stirring 2 to 3 times. Pour 8 cups cold water and bring to boil.
Turn down heat to simmer and add herbs and peppercorns tied in
cheesecloth, and garlic(whole, peeled) and whole onion. Simmer
2:1/2 hours Strain .Season with salt Let cool overnight in fridge.
Remove fat from surface.
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Chicken Stock 05