This is a basic homemade stock recipe, I did add chicken but it's easily substituted or omitted all together to suit your tastes and dietary restrictions.
|I realize this is not the same as the pitcher above but the liquid was still pretty hot and that pitcher was plastic so just didn't want to take any chances, in case it wasn't as heat proof as it claimed.|
1 1/2 - 2 lbs chicken breast (3-4 breasts)
2 1/2 qt water
2 carrots, rough chop (had to omit these cause I was out)
1 onion, rough chop
2 stalks celery, rough chop
1/2 - 1 T dried thyme (I used 1 T but you could use less if you prefer)
1 lemon (cut in half and juiced) or
1/2 tsp lemon peel powder
In a 5 1/2 qt or bigger stock pot bring water to boil, place all ingredients in pot and simmer on med high for about 20 mins or until chicken is done. Strain out the veggies & reserve the water into a 2 qt pitcher or bowl (whatever you got). Let cool then place in fridge til ready to use.
Makes approximately 2 quarts