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1. Add chicken pieces and 3 quarts cold water to stockpot.
2. Cover stockpot and simmer 2-1/2 hours.
3. Remove chicken from stockpot. Remove meat from chicken bones and reserve for another use.
4. Strain broth through cheesecloth.
5. Refrigerate overnight.
6. Skim off fat that rises to the surface.
7. Return broth to stockpot.
8. Stir in celery, onion, garlic, basil, peppercorns, salt, and pepper.
9. Simmer 2 hours over low heat. Longer for richer stock and less volume.
10. Strain stock through cheesecloth.
11. Ready to use, or freeze up to 6 months.
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