Preparation:
In a soup pot, boil chicken bones in water.
Add all other ingredients. Return to a boil, then turn down heat to a slow simmer. Simmer for two hours.
Skim fat and foam off the top.
Strain the liquid (ideally through a cheesecloth, if available). Salt to taste.
You can store in refrigerator for two weeks or in freezer for months. For freezer, store in ice cube trays.
To make a further reduced demi-glace ideal for sauces, simmer the stock for two more hours. |
