Patricia’s Chicken Stock

Patricia’s Chicken Stock

Patricia’s Chicken Stock

  • 1 Whole Labelle Patrimoine Chicken
  • 1 Med Onion quartered
  • 2 Carrots halved crosswise
  • 2-3 Stalks fo celery
  • 5 Sprigs of flat leaf parsley
  • 6-8 Whole peppercorns
  • 1 Head of garlic unpeeled and cut in half
  • 2 Bay leaves
  • 1 TBSP Kosher Salt
  1. Place chicken, onion, carrots, celery, parsley, garlic, salt, bay leaves and peppercorns into a large stockpot.

  2. Add cold water to cover and bring to a boil.

  3. Lower the heat and simmer uncovered for 1 hour.

  4. Remove chicken from water.

  5. Remove chicken from the bones and set meat aside.

  6. Return the carcass to the stockpot and simmer for 3 more hours.

  7. Put a fine mesh sieve over a bowl and carefully pour the stock through it, straining out the solids.

  8. Tips

    To make soup use 2 quarts of chicken broth about 2 cups of chicken 2 celery stalks 3 carrots and 1 small onion chopped salt and pepper to taste simmer for about 20 minutes until vegetables are cooked then add rice or noodles of your choice.

Main Course