Chicken Stock

Ingredients

• 2  bay leaves 
• 0.5 teaspoon peppercorns black
• 2  carrots coarsely chopped
• 2 stalks celery coarsely chopped
• 1  chicken carcasses 
• 2 cloves garlic smashed
• 1  onion coarsely chopped
• 2 inch parmesan cheese rind 
• 6 sprigs parsley 
• 1 sprig thyme leaves 
• 6 servings water 

Equipment

• pot

Directions

1. Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.Strain the solids from the stock and discard them.Optionally, let the stock cool in the fridge over night and skim off any fat before using.