| Chicken Stock 5
1 boiling chicken with giblets
2 onions, sliced
4 stalks celery, sliced
2 - 3 carrots, sliced
1 thin sliver of lemon rind
1 bay leaf
6 - 8 sprigs parsley
1 sprig tarragon
1 small sprig thyme
6 peppercorns
1 teaspoon of salt |
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Put a cut up boiling chicken into a large pot with sliced vegetables. Add the herbs and seasoning. Cover with water and bring slowly to a boil. Then cover pan and simmer for 2 hours until all the flavor is in the soup. Strain and let cool. When cold, skim fat from the top and use the stock. The stock can also be stored in a deep freeze.
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