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Chicken Stock
Ingredients
| * | 6 lbs. chicken bones |
| * | 3 cups chopped yellow onions |
| * | 2 cups chopped carrots |
| * | 2 cups chopped celery |
| * | 1 cup chopped leeks |
| * | 1 tbls. whole white peppercorns |
| * | 1 bay leaf |
Instructions
| 1 | Place all of the ingredients in a large stockpot and add enough cold water to just cover. Bring to a boil; decrease the heat to low and simmer slowly for 4 hours, skimming every 30 minutes to remove impurities that rise to the surface. Strain through a fine-mesh sieve into another pot; discard the solids. Simmer over medium heat for 30 to 45 minutes or until reduced to 2 quarts. Store in the refrigerator up to 4 days or freeze up to 2 months. |
Source
Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004