Chicken stock (f&w)

3 quarts

Ingredients

Quantity Ingredient
3 pounds Chicken bones
1 large Onion, quartered
12 Whole cloves
4 Bay leaves, pref imported
1 tablespoon Herbes de Provence or dried thyme
1 tablespoon Soy sauce

Directions

FOOD AND WINE- OCT 95

1. In a large stockpot, cover the chicken bones with 6 quarts of water. Bring to a boil over high heat. Lower the heat and simmer, skimming often, for 30 minutes. Add the onion, cloves bay leaves, herbes de Provence and soy sauce and simmer for 2« hours. Strain the stock into a large bowl. Let cool, then cover and refrigerate for up to 3 days. Skim off fat before using. Can be frozen for up to 1 month.

Food and Wine October 1995

Submitted By DIANE LAZARUS On 09-29-95

Related recipes