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Foodgeek: |
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Rating: |
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Servings: |
8 cups |
Prep. Time: |
:10 |
Total Time: |
4:10 |
Ingredients: |
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4 to 5-1/2 lb. chicken parts
16 cups cold water
1 onion, unpeeled and quartered
1 carrot, cut into large pieces
1 celery stalk, cut into large pieces
1 bulb garlic, unpeeled and halved horizontally
1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a piece of cheesecloth)
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Directions:
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Preheat the oven to 425°F. Place the chicken parts and veggies in a roasting pan, and roast for about 1 hour, stirring occasionally. Put the roasted chicken and veggies in a stockpot and place the roasting pan over a medium flame on the stove. Using 1 c. water, deglaze the pan and scrape up the brown bits. Add this liquid to the stockpot along with the remaining cold water. Bring to a low simmer and skim any scum for about the first 30 minutes. Continue to simmer for about 3 hours, adding cold water as it evaporates from the pot. Strain into fridge or freezer containers and allow to cool before putting in the refrigerator or freezer for later use.
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This recipe may be made just as easily with turkey.
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