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| Home -> [Chicken, Poultry, Soups & Stews] -> [Chicken stock for soup Recipe] |
Chicken stock for soup
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Chicken, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Chicken backs, necks | | 4
| quart | Water | | 2
| | Carrots, quartered | | 1
| large | Onion, quartered | | 2
| med | Celery stalks, trimmed | | | -quartered | | 5
| | Peppercorns | | 1
| | Clove garlic (optional) |
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Procedures:
| 1 | Add chicken to cold water, bring to boil and turn down heat. | | 2 | Add vegetables, simmer, skimming foam as needed. | | 3 | Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour. | | 4 | When stock is done strain through a double layer of dampened cheesecloth and refrigerate, covered, over night. | | 5 | Next day carefully skim off fat. | | 6 | Stock will keep for about 3 days refrigerated or about 3 months frozen. |
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