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Chicken Stock
Ingredients
| * | 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 |
Instructions
| 1 | Place all ingredients in a pot, cover with cold water and simmer over low heat for 2 |
Notes
- 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.
Source
Chef Ted Gidley of Clarke Cooke, Newport, RI.