Light Chicken Stock - How to Cook Meat
This light chicken stock recipe is made by simmering raw bones with mirepoix and a sachet of herbs added at the appropriate time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at howtocookmeat.com.
Ingredients
- 1 large chicken carcass, 2‒3 pounds of bones
- Water to cover by 3 inches
- 1 cup onion, chopped
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 10 black peppercorns
- 5 parsley stems
- 5 sprigs thyme
- 5 sprigs chive (optional)
- 1 bay leaf
- ½ clove garlic (optional)
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