Servings | Prep Time |
5Quarts | 10minutes |
Cook Time | Passive Time |
5hours | 12 – 24hours |
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-You can save the outer layers, skins, roots and tops of yellow onions and store in the freezer. Use these in place of the onions in the stock–just make sure you have about 1 1/2 pounds of them total.
-Don’t be alarmed by the cooled stock looking very thick and congealed–that’s the gelatin from the chicken bones and its presence is the mark of a very good stock!