Chicken Stock

Ingredients

• 2 chicken carcasses, skin removed
• 2 onions, medium
• 2 carrots
• 4 ribs celery
• 4 bay leaves
• 2 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions

1. Preheat oven to 400 F.
2. Rough chop vegetables, add to pot along with herbs
3. Roast chicken in oven until browned all over, 45 min to 1 hr, then add to pot.
4. Cover with water and simmer for 2 hours.
5. Strain through fine mesh strainer.
6. Continue simmering until reduced by 70%.
7. Pour into a bowl in an ice bath.
8. Once cool enough, place bowl mold into freezer.
9. wrap in cling wrap and place in zip loc bag for future use.