- Bones from 2 chickens, chopped into pieces
- 1 small carrot, peeled and sliced
- 1 small onion, quartered
- 1 small stalk celery, sliced
- Stems from 1 bunch parsley
- 3 to 4 green leek leaves, sliced (optional)
- 1 sprig fresh thyme or 1 pinch dried thyme
- Bay leaf
- 1/2 teaspoon white peppercorns
- Mushroom scraps (optional)
- Tomato scraps (optional)
- 4 quarts water, approximately
In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
Notes: To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.
Yield: 2 quarts