Basic Chicken Stock

1. 1

   Stick cloves in onion.

2. 2

   Place in large stainless steel saucepan, along with chicken bones, carrot, celery, parsley, bay leaf and thyme.

3. 3

   Add cold water to cover.

4. 4

   Bring to a boil.

5. 5

   Reduce heat; simmer, uncovered, for 1 to 1 1/2 hours, skimming any froth that rises to the surface.

6. 6

   Set fine mesh sieve over large container.

7. 7

   Ladle stock into sieve, leaving behind dregs.

8. 8

   Remove meat from bones and save for another use.

9. 9

   Discard bones, vegetables and bay leaf.

10. 10

    To freeze: Let stock cool.

11. 11

    Refrigerate.

12. 12

    Discard congealed fat on surface.

13. 13

    Ladle into freezer containers.

14. 14

    Seal, label and date.

15. 15

    Freeze for up to 4 months.

16. 16

    To serve: Thaw soup in microwave or in refrigerator overnight.

No additional tips available.