Chicken stock

1 -2-3 lb. chicken (remove livers etc)

1 carrot chopped in 1 inch chunks

1 onion chopped in 1 inch chunks

1 celery stock chopped into 1 inch chunks

Preparation

Place chicken into large 12 quart pot and fill with warm water. Bring to boil. Drain. Rinse out pot and place in chicken and vegetables. Fill with cold water 2 inches from top of pot and bring to a boil.  Do not cover because stock will get cloudy)When stock reaches a boil turn down to low heat and get the stock just lightly bubbling. Skim off any dark foamy substance from top of stock using a ladle. (this is normal) do this every 20 minutes until no more dark foam substance appears. Simmer on low heat for 3- 6 hours until the stock has reduced by 5 inches. Remove chicken and cool in fridge. Strain stock by pouring stock through a fine sieve into another container . Place stock in fridge for one hour. This can be saved in fridge for one week or frozen for up to two months.

Tools and equipment

12 quart stock pot, French knife, cutting board. ladle, sieve or china cap for straining broth.

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