Chicken Stock

Yield: 1 gallon

• 3 lb chicken bones
• 1 lb mire poix (carrot, onion, and celery)
• ½ bulb garlic
• ¼ tblsp. dried thyme
• 1 bay leaf
• ¼ tsp. black peppercorns

1. Combine all ingredients and cover with 1 ½ gallons of cold water

2. Bring to a boil and simmer 4 hrs.

3. Strain through a chinois and cool in ice bath. 

Use as a base for soups, sauces, etc..