Larry’s Chicken Stock (In Progress)
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
8 cloves
10 peppercorns
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.