Chicken Stock
24 pounds chicken bones
5 gallons cold water
24 ounces onions, quartered
12 ounces chopped celery with leaves
12 ounces carrots, chopped
3 ounces salt
1 tablespoon peppercorns, cracked
4 bay leaves
2 teaspoons dried thyme
1. Rinse chicken bones and place in steam-jacketed or large stock pot. Add water: Simmer 3–4 hours. Skim as necessary.
2. Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1 hour longer.
3. Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal on top; skim off.
24 pounds chicken bones
5 gallons cold water
24 ounces onions, quartered
12 ounces chopped celery with leaves
12 ounces carrots, chopped
3 ounces salt
1 tablespoon peppercorns, cracked
4 bay leaves
2 teaspoons dried thyme
1. Rinse chicken bones and place in steam-jacketed or large stock pot. Add water: Simmer 3–4 hours. Skim as necessary.
2. Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1 hour longer.
3. Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal on top; skim off.
