Simple Chicken Stock

By KDCooks

From L'Academie de Cuisine - Culinary Skills Lab - 2011

Ingredients

• Cut in Half:
• 2 Packages chicken backs or 1 1/2 large packages of chicken wings
• 2 1/2 carrots each cut into 4 pieces
• 1 1/2 celery, each cut into 4 pieces
• 1 1/2 Onions, cut into large pieces
• 2 Bay leaves
• 1/2 cup fresh parsley or parsley stems
• 1/4 cup dried thyme

Preparation

Step 1

Place all ingredients in a large pot.

Cover with cool water.

Bring up to a boil and immediately reduce heat to a simmer. Simmer at least 2 hours.

Cool, peel off fat then strain.

Note: Chicken stock can be kept refrigerated up to a week and frozen for about 3 months.