Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Homemade Chicken Stock
3 lb Chicken backs and necks
4 Whole cloves
4 Fresh parsley sprigs
1 Celery stalk, chopped
1 Carrot, chopped
1 ts Dried thyme
1 Bay leaf
In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam
from top. Reduce heat; simmer for 1-1/2 hours.
Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.