Aye Chef - Cooking with style

This chicken stock is a bit different from the usual kind as it includes some unusual spices and herbs that enhance it and make it much more potent both as a soup ingredient and as main dish component.

Ingredients: (makes 6 cups)
Bones and/or leftover carcass of of one or two chicken
1 carrot, sliced
2 celery sticks, sliced
1 medium onion stuck with several cloves
A bit of Sage
2 tablespoons parsley
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
6 peppercorns
12 cups water

Put all ingredients into large pot and bring to boil. Skim fat. Cover and simmer over low heat for 2 hours. Strain liquid into sterilized jar and allow to cool.

You can refrigerate for a few days, but if you want to keep for more time, put into freezer (max 6 months).

Source: Celtic Folklore Cooking by Joanne Asala