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LIGHT CHICKEN STOCK - TODD JASMIN
CHEF TODD JASMIN SHOWS YOU HOW TO MAKE LIGHT CHICKEN STOCK, A PERFECT BASE FOR CHICKEN NOODLE SOUP
Ingredients
1 whole chicken, have your butcher remove the legs and thighs
1/2 an onion
1 leek whites only rough chopped
2 ribs of celery rough chopped
1 gallon of water
Bouquet Garnie:
3 sprigs of thyme, 1 bay leaf, 6 peppercorns and 2 sprigs of parsley wrapped and tied in cheese cloth
Directions
In a large stock pot combine all ingredients and cover with water
Bring to a boil, turn down and let simmer for 2 hours
Throughout the cooking process skim the scum from the top of the stock with a ladel
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