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Ingredients
- 1 chicken
- 2 tbsp salt
- 4 peppercorns
- 5 quarts water
- 1/2 bay leaf
- Pinch of thyme
- 6 green onions with tops
- 4 large carrots, quartered
- 2 stalks celery, with leaves, cut into 2-inch pieces
- 1 large onion,
Preparation
Step 1
Place chicken, salt, peppercorns, and water in stock pot; bring to boil over medium heat, removing scum from the surface. Cover pot; reduce heat. Simmer 1 hour; skim frequently. Add remaining ingredients; cover. Cook about 2 1/2 hours; skim off fat. Season if necessary with additional salt and pepper. Remove chicken and vegetables from stock. Strain stock through wet muslin; chill. Remove fat before using.