Chicken Stock
Total time
- Bones of chicken carcass
- 1 white onion
- 2 carrots
- 4 stems celery
- One handful of thyme
- One handful of rosemary
- Chop the vegetables and add to large pot along with the chicken bones
- Cover with water until the top of the carcass is covered
- Bring water to the boil and then simmer gently for two or three hours
- Leave stock to cool in the pot, then strain and then store in glass jars either in the fridge or freezer
Recipe by at https://www.caseyjade.com/chicken-stock/
3.2.2124