|*||5 lbs. chicken bones|
|*||4 carrots, peeled and roughly cut into 1/2 inch slices|
|*||2 onions, peeled and roughly diced into a 1/2 inch dice|
|*||4 stalks celery, roughly cut into 1/2 inch slices|
|*||2 leeks, white parts only, cleaned and roughly cut|
|*||1 head garlic, cut in half|
|*||6 sprigs fresh thyme|
|*||6 black peppercorns|
|*||2 bay leaves|
|1||Place all ingredients in a pot, cover with cold water and simmer over low heat for 2|
- The stock can be prepared a day or so in advance, but reality suggests a shortcut. Canned chicken stock may be used; be aware of certain ingredients such as msg. Under no circumstances should a bouillon cube of any kind be used.
Chef Ted Gidley of Clarke Cooke, Newport, RI.