John Myers
Ingredients for 6 servings:
- 1 ½ kg chicken or giblets
- 2 onions, roughly diced
- 4 liters of water
- 2 carrots, roughly diced
- 2 stalk(s) celery, coarsely sliced
- 10 sprigs of fresh parsley
- 4 sprigs of thyme, fresh
- 2 bay leaves
- 10 grains of black pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Basis for many dishes
Place the chicken and onions in a large stockpot and stir over low heat until lightly browned. Stir in the water, loosening any cooking residue from the bottom of the pot. Bring to a boil and skim off any foam that forms. Add the remaining ingredients, cover the pot, and simmer gently for 3 hours. Strain the stock, let it cool, and refrigerate. Skim off any fat from the surface. The finished stock should be used or consumed soon, or frozen in portions. It can be stored frozen for up to 6 months.
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