Makes approximately 3 quarts
(Sources include: Cabot Creamery)
Ingredients
- 5 pounds chicken pieces, wings, backs and necks
- 4 quarts cold water
- 2 onions, peeled, chopped and browned
- 3 carrots, peeled, quartered and browned
- 3 celery stalks, quartered and browned
- 2 bay leaves
- 6 sprigs of fresh parsley
- 12 whole peppercorns
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
Step 1
Place all the ingredients in a large stock pot.
Step 2
Bring to boil in four quarts of water and then simmer for 3-4 hours.
Step 3
When done, strain the stock through a fine meshed strainer. You may use it immediately, refrigerate it for a week, or freeze for use later.
