Written by Laura Klein
8 pounds organic chicken bones (backs, necks, feet and wings)
1 organic stewing hen (optional)
2 onions roughly chopped
3 carrots roughly chopped
2-3 leeks roughly chopped
Bouquet Garni - 1 sprig of thyme, 3 sprigs of parsley and 1 bay leaf, 4-6 peppercorns
about 8 quarts of purified water
Rinse bones with cold water. Place bones, hens and vegetables in a large pot and cover with cold water. There should be a 60:40 ratio of bones to water, 40 being water. Bring to a simmer and add bouquet garni. Simmer about three hours and skim scum frequently.
Strain stock, cool immediately and store.
Cooks Note: Stock can be stored in the refrigerator up to three days or in the freezer up to six months. Use a piece of masking tape, label and date stock putting tape on the storage container. You can then track the age of the stock.
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