Homemade Chicken Stock 1 whole chicken (3 pounds) 1 teaspoon vegetable oil 2 medium carrots, cut into chunks 1 medium onion, cut into chunks 3 sprigs fresh parsley 1 bay leaf 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon whole peppercorns 2-1/2 quarts cold water 1 celery rib with leaves, cut into chunks Cut chicken into parts, reserving back and neck. In a soup kettle, Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Homemade Chicken Stock cont. cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender. Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use. Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Homemade Chicken Stock Yield: about 2 quarts. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008