Chicken Stock

Chicken Stock

Chicken stock is the basis of almost every recipe. This makes approximately 28 cups of chicken broth.

3 chickens

12 quarts of water

3 cups of carrots

2  1/2 cups chopped celery

3 cups chopped onions

12 cloves of garlic

7 bay leaves

3 teaspoons salt

3 teaspoons of black peppercorns

1 1/2 teaspoons of dried rosemary

1 1/2 teaspoons of dried oregano

1 1/2 teaspoons of dried basil

1 1/2 teaspoons of dried tarragon

1 cup of chopped fresh dill

1. Boil all ingredients for a minimum of 1 1/2 hours.

2. Remove the stock from the stove, remove the chickens and cool until the chickens are able to be handled. Remove the bones from the chicken and reserve the meat for other recipes.

3. Refrigerate the stock over night and remove any fat that has risen to the surface the following morning.

4. Return the stock to the stove and bring to a boil, simmer for at least 1 hour.

5. Cool and strain the broth and store in the freezer until ready to use.