Budget: homemade chicken stock

Yield: 8 Cups

Measure 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

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@...

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