Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Basic Chicken Stock
6 qt Water
1 Frying chicken - 4 lb, including liver,neck, etc.
3 sm Onions - with skins
3 Celery stalks - including tops
3 Carrots - scrubbed
1 ts Peppercorns
Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises.
After 1 hour remove the chicken and continue cooking the stock for 2 more hours.
Strain the stock through a colander into a large bowl to remove the vegetables. Let cool, then refrigerate. Fat will rise to the surface and coagulate for easy removal.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.