Recipe for Chicken Stock from the Soups section.
Chicken Stock1 (4- to 5-pound) stewing chicken, cut up
3 quarts water
1 carrot, cut up
1 stalk celery, cut into 1-inch lengths
2 or 3 sprigs parsley
2 teaspoons salt Place chicken in large kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hours. Strain. Chill. If any fat accumulates over chilled liquid, remove while soup stock is cold. Makes 1 1/2 to 2 quarts stock. Use the chicken in your favorite dish.
We hope you enjoy your freshly made Chicken Stock. This recipe came from Soups's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
