As promised, the Basic Bay Leaf- Infused Chicken Stock Recipe is yours.Â Enjoy & have yourself a fabulous weekend, see you back here Monday.
- Bones from roasted chicken, meat removed (no bones about it!)
- 1 onion, peeled & quartered
- 3 celery stalks, cut into 3-inch lengths
- 2 large carrots, cut into 3-inch lengths
- 1 small bunch parsley
- 6 black peppercorns
- 3 bay leaves
- 2 teaspoons thyme
In a large pot- with half pot half filled (or half empty, depending on your current outlook) heat to a rapid boil.
Place all ingredients inside, cover.Â Once boil is brought back, reduce to a bare simmer.Â
Simmer for 2.5 hours, go watch yourself a good flick and check on it every now & again, stirring occasionally- the broth, not the movie.
Once the simmering is complete, strain liquid over large bowl and you have yourself a to-die-for Basic Bay Leaf- Infused Chicken Stock.Â This chicken stock recipe beats anything you can buy at the store, although a little time-intensive, I know.Â