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Canyon Ranch Chicken Stock
Makes 8 Servings
*2 to 4 lbs. chicken parts, except the liver
*3 quarts cold water
*2 carrots, peeled and chopped
*2 celery ribs without leaves, chopped
*1 large onion, cut into quarters
*4 fresh garlic cloves, cut into halves
*1 bay leaf
*12 whole peppercorns
1Place chicken bones and parts in a shallow baking dish and bake in a 350 degree oven until golden brown, approximately 35 to 45 minutes. Drain off and discard excess fat.
2Place browned bones and parts in a large pot, add cold water and bring to a boil. Add remaining ingredients. Reduce heat and simmer uncovered for 2 to 2 1/2 hours, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easier handling.
3Line a kitchen strainer or colander with a double thickness of cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.
4Refrigerate until fat is solid on the surface. Remove fat.
5Refrigerate or store in small portions in the freezer.
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at