- 1 (4 pound) hen
- 1 pound chicken wings
- 2 tablespoons salt
- 4 peppercorns
- 5 quarts water
- 1/2 bay leaf
- Pinch of thyme
- 6 green onions with tops
- 4 large carrots, quartered
- 2 stalks celery, with leaves, cut into 2-inch pieces
- 1 large onion, studded with 3 cloves
Place chicken, salt, peppercorns, and water in stock pot; bring to boil over medium heat, removing scum from surface. Cover pot; reduce heat. Simmer 1 hour; skim frequently. Add remaining ingredients; cover. Cook about 2 1/2 hours; skim off fat. Season to taste with additional salt and pepper. Remove chicken vegetables from stock. Strain stock through wet muslin; chill. Remove fat before using.
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