Classic Chicken Stock
Classic Chicken Stock recipe 17
peeled and quartered
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.