Basic Recipe for Chicken Stock
| Yield: | 1 Servings |
| Categories: |
| 8 | lb | Chicken bones |
| 6 | qt | Cold water or remouillage |
| 1 | lb | Mirepoix |
| MIREPOIX | ||
| 8 | oz | Onion |
| 4 | oz | Carrot |
| 4 | oz | Celery |
| ALL Large Cut | ||
| 1 | Standard sachet d'epices | |
| SACHET D'EPICES | ||
| 3 | Parsley stems; (up TO 4) | |
| 1/2 | ts | Thyme leaves; dried |
| 1 | Bay leaf | |
| 1/2 | ts | Peppercorns; cracked |
| 1 | Crushed garlic clove | |
| REST | ||
| Salt to taste |
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