- 1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig, tied up together in a 4-inch square of cheesecloth)
- 2 celery stalks
- 3 carrots
- 4 whole garlic cloves
- 2 large onions
- 2 quarts water
- 2 whole chicken carcasses
Place the chicken in a pot and cover the water. Add the onions, garlic, carrots , celery, and bouquet garni, and salt and pepper. Bring to a boil over high heat. Skim off any scum that comes to the surface. Reduce heat and simmer for four hours. Strain stock through a strainer. Degrease with a ladle (the fat, after it comes to surface). Serve and enjoy.
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