Sharlene’s Chicken Stock
INGREDIENTS
· 4 chicken thighs, skin on.
· 6 carrots halved.
· 1 onion medium, whole or ½ large
· 4 celery stalks, whole with leaves on
· 1 tub chicken stock diluted-Knorr in 3 cups of water
· 2 cups chicken stock diluted (College Inn, Low fat/low sodium)
· 1tsp salt
· ½ tsp white pepper
· One package of cheese cloth
PREPARATION
Place 4 chicken thighs face down in bottom of large stockpot or Dutch oven
Cover chicken with 3 cups of water with Knorr stock and 1 cup water with College Inn stock. Bring to boil on medium high heat.
Add onion, celery and half the carrots.
Add ½ cup of chicken stock. Lower heat to simmer.
Simmer on low to medium heat for 1 hour. Add quarter cups water with stock and skim throughout.
Add remaining carrots, salt and pepper to taste. Simmer for an additional ½ hour.
Remove from heat. Remove and set aside chicken and vegetables.
Cool chicken stock to room temperature. Strain through cheese cloth.
Cool in refrigerator overnight. Skim remaining fat from top.