Chicken Stock 1

In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme, and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hours, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use immediately, or allow to cool to room temperature before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen. Makes about 4 cups/1 L/32 fl oz.

Converted by MC_Buster. Per serving: 178 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 220mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.