Chicken stock is made by boiling chicken or chicken bones in water. If stock is not available, you may substitute with bouillon cubes dissolved in water. Follow package instructions for recommended proportions.
Stock tip: Make a big batch and freeze it in 1-liter plastic containers. Just pull out as the need arises!
1 Wash chicken bones and put in a stockpot.
2 Pour enough water to cover the meat. Bring to a boil for 5 minutes and drain to remove blood and other impurities from the stock. Pour remaining water and simmer.
3 In a saute pan, put 2 tablespoons butter. Saute onion and celery, about 3 minutes. Add white wine and cook off alcohol on high temperature. dd the sauteed vegetables to the simmering chicken bones in the stockpot. Simmer for 2 hours.
4 In a cheesecloth sachet, gather together bay leaf, thyme, peppercorn, parsley stems, and cloves. Tie it up, and dunk sachet in the stockpot. Scoop out the chicken bones. Strain stock using a couple of layers of cheesecloth.
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