Budget: homemade chicken stock
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken backs and necks |
| 1 | Onion | |
| 4 | Whole cloves | |
| 4 | Fresh parsley sprigs | |
| 1 | Celery stalk, chopped | |
| 1 | Carrot, chopped | |
| 1 | teaspoon | Dried thyme |
| 1 | Bay leaf | |
Directions
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 1-½ hours.
Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.
8½ cups for $3.37 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...