City Market's Chicken Stock

Ingredients:
                 chicken bone  (Bones from 1 chicken)
    1            onion
    2            celery (stalks)
    2            carrot
    1            parsnip
    2            parsley, fresh (stems)
   16 cups       water (cold)
    1            bay leaf
    2            star anise
   10            peppercorns, black
    1 tablespoon salt
1 1/2 teaspoons  black pepper, ground

Instructions:
Preheat oven to 350°. Meanwhile season the bones with salt and pepper,
then lay evenly on a sheep pan. Roast 20-30 minutes, until bones are
browned.
Place roasted bones and vegetables into a large sauce pot. Add cold water,
bay leaf, pepper corns and star anise. Bring to a boil and reduce to a
rolling simmer.
Cook for 1-1 ½ hours. Once stock has simmered strain the stock and
refrigerate or freeze. Discard chicken bones and vegetables. 


Description:
This recipe makes a delicious stock to use in your cooking!  It was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.


Notes: