Home made stock

Homemade stock

Ingredients

Chicken bones (2 whole chickens or 4 Cornish hens)

3 tsp. salt

½ tsp. black pepper

1 tbls oil,

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. smoked paprika.

2 tsp. oil

½ onion

1 stalk celery

1 carrot

2 tsp. pimento

1 stalk scallion

3 sprigs thyme

2 garlic cloves

water to cover contents

Instructions

• Bones from the Cornish hen or chicken seasoned with 3 tsp. salt ½ tsp. black pepper 1 tbls oil, ½ tsp. onion powder and ½ tsp. garlic powder and ½ tsp. smoked paprika. Stir this all up then roasted in a 450 degree oven for 6 to 10 minutes till they are brown.
• Sauté in 2 tsp. oil; ½ onion, 1 stalk celery, 1 carrot, 2 tsp. pimento, 1 stalk scallion, 3 sprigs thyme, 2 garlic cloves, all roughly chopped
• Add bones to this mixture and add enough water to cover the contents.
• Bring to a boil and once it starts to boil, turn it on the lowest setting and allow it to simmer for one hour.
• During the hour, keep an eye on it, every time my liquid reduces down I add more water just to cover the contents.
• After the hour when its done the last reduction, remove it from heat and let it cool and steep for another 4 hours up to overnight in the fridge. I strain mine the next morning so the bones really yield all their flavors.make sure to squeeze all the bones and veggies out to get as much liquid out as you can