TITLE: CHICKEN STOCK
CATEGORY: Soups, Sauces, and Spices

• 4 POUNDS CHICKEN BONES, NECKS, BACKS
• 1.5 GALLONS COLD WATER
• 1 POUND MIREPOIZ (50% ONION, 25% CELERY, 25% CARROT, CHOPPED)

BOQUET GARNI:

• 1 BAY LEAF
• ¼ TEASPOON DRIED THYME
• ½ TEASPOON PEPPERCORNS, CRUSHED
• 4 PARSLEY STEMS
• PLACE BONES IN A STOCKPOT AND COVER THEM WITH COLD WATER

• BRING BONES AND COLD WATER TO A BOIL. REDUCE TO A SIMMER AND SHIM THE SCUM THAT FORMS.
• ADD THE MIREPOIX AND BOQUET GARNI TO STOCK (MEDIUM LOW)
• CONTINUE SIMMERING AND SKIMMING THE STOCK FOR 5 TO 6 HOURS
• STRAIN MEAT, COOL AND REFRIGERATE
• TO MAKE A BOQUET GARNI – CUT A 6 TO 8 INCD DOUBLE FOLDED CHEESE CLOTH. RINSE IT UNDER COOL WATER THEN SQUEEZE IT DRY.
• PUT INGREDIENTS IN CENTER OF CLOTH, PULL UP FOUR SIDES AND TIE SECURLY WITH KITCHEN TWINE.