Chicken Stock

Recipe Courtesy of Elizabeth Dougherty

Ingredients:

1 large onion
2 cloves
2 carrots
1 stalk celery
1 leftover chicken carcass
3/4 tsp dried thyme
4-6 stems parsley
6-8 peppercorns
1 bay leaf

Method:

Cut onion in half (do not peel). Put a clove in each onion. Heat a large pot over high heat and place each half onion cut-side down in the pot. Let sear for 5-7 minutes. Cut carrots and celery into large 3" pieces. Add to pot. Add leftover chicken carcass. Add 4 quarts of water, thyme, parsley, peppercorns and bay leaf. Bring up to a simmer. Simmer gently for 2-2 1/2 hours without boiling. Strain and cool stock over an ice bath before refrigerating or freezing.

Remember that stock has no salt in it when cooking with it. You will use 2 cups for the pot pie, but save the rest for our soup tomorrow.