4 lbs. bony chicken pieces (backs, necks, and wings)
3 carrots cut up
1 large onion
1 sm. cabbage, cut up
2 celery stalks with leaves chopped up
1 large tomatoe cored and chopped
8 whole black peppercorns
4 sprigs of parsley
1 bay dried leaf (or fresh)
2 tsp. salt
2 tsp. dried thyme, crushed (or fresh finely chopped)
1 clove of garlic halved
12 cups water
1 egg (optional for clarifing)
In a 10 quart pot, place chicken pieces, carrot, and onion with a tbs. of olive oil. Simmer for 30 min. until well browned. Drain of fat, and then add 1/2 c. of water and scrape down browned bits.
Add cabbage,celery,tomatoe,peppercorns,parsley,bay leaf,salt,thyme,garlic, and water. Bring to boil and then simmer for at least 5 hrs.
Strain stock through a sieve lined with 1 or 2 layers of 100% cheesecloth, discard meat, vegetables and seasonings.
If You want to clarify the stock: To clarify, seperate egg, crushing the shell and reserving it. Stir together 1/4 c. cold wate, the egt white and the crushed eggshell. Add this to the stock, bring to boiling and remove from heat. Let the stock stand for at least 5 min. Strain clarified stock through sieve lined with cheesecloth.
If using stock right away skim of any fat with slotted spoon, or put stock in fridge to chill and then remove the fat. You can keep the stock in fridge for 3 days or better freeze it in ice cube trays and then put in frezer bags for future use for many recipes especially when doing chicken. Will keep in freeser for 6 months.
Nutrition facts: 17 calories, 1 gr.total fat, o gr. saturated fat, 0 gr. carbs. 3 gr. protien