| 1 | : and thighs, skinned -- fat : removed 12 ?c water -- 2 cans 1 stalk celery, with leaves 2 bay leaves 1 ts dried thyme |
| 2 | discard fat from the top of the can of chicken broth. |
| 3 | Heat a very large stockpot. |
| 4 | (if you do not have a very large stockpot, you can divide the ingredients and make the stock in two stockpots). |
| 5 | Remove from the heat and spray twice with vegetable oil spray. |
| 6 | Toss in the onion and carrot, lower the heat and cover the opt. |
| 7 | Cook, stirring frequently, over medium-high, add the chicken and cook until the chicken flesh is browned on both sides, about 5 minutes.=20 pour in the chicken broth an water. |
| 8 | Add the celery and bay leaves, and bring to a boi. |
| 9 | Boil for 5 minutes. |
| 10 | As foam accumulates, skim it off and discard. |
| 11 | Lower the heat to simmer and add the thyme. |
| 12 | Simmer, covered for 2 hours. |
| 13 | Add water as necessary to keep the chicken covered with liquid.=20 remove the pot from the heat. |
| 14 | Remove the chicken and allow to cool, then pick the meat from the bones and reserve for another use. |
| 15 | Strain the stock and discard the vegetables and bay leaves. |
| 16 | Cool to room temperature. |
| 17 | Cover and refrigerate overnight. |
| 18 | Lift any congealed fat from the stock and discard. |
| 19 | Stor for 2-3 days in the refrigerator or freeze for longer storage.= makes 20-24 cups.=20 |
| 20 | ~ - - - - - - - - - - - - - - - - -=20 |
| 21 | notes : mc formatting and |
