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Chicken Stock


Course : Stocks
Serves: 8
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Ingredients:


1 whole chicken carcass

2 quarts water

1 medium carrot -- coarsely chopped

1 medium celery stalk

1 small onion -- quartered

1 piece bay leaf

1/4 teaspoon dried basil

6 whole peppercorns

1/4 cup fresh parsley -- chopped
 

Preparation / Directions:


Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.

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