TLP Chicken Stock
Water, Water, Everywhere / Rinse the chicken bones under cold, running water. Place the bones in a large stockpot and cover with approximately 1 gallon of water
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Cooking tools:
- Fine-mesh sieve
- Cheesecloth
- Stockpot
- Ladle
- Ice cube tray
- Airtight container
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Refrigerator
- Freezer
Ingredients
- 4 pounds chicken bones
- 2 onions
- 4 carrots
- 4 stalks celery
- 5–10 peppercorns
- 7 sprigs thyme
- 6 sprigs fresh parsley
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