Title: Chicken Stock, Home Made
Categories: Chicken Stock Home Lowcal
Yield: 1 Servings

2	lb	Chicken bones; 1 kg, rinsed
2		Onions; roughly chopped
2		Carrots; roughly chopped
3		Celery; roughly chopped
4		Thyme
8	c	Water; 2 l/64 fl oz
1		Bay leaf

Recipe by: Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.

This stock keeps in the refrigerator for up to 1 week or can be frozen.

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