Chicken Stock
Classic chicken flavored base for making soups, sauces and gravies.

Recipe by Paul Mayville

Ingredients

• 1 (3-4 pound) chicken (or leftover chicken pieces; necks, backs, wings, etc.)
• 10 cups (2 1/2 quarts) water
• 2 stalks celery, roughly chopped
• 3 carrots, roughly chopped
• 1 onion, roughly chopped
• 1 bay leaf
• 1 sprig fresh thyme

Directions

Add all ingredients to a stock pot and simmer 1 hour, uncovered. Strain and refrigerate. Next day remove fat from surface and freeze, if desired.

Yields 2 quarts