Yield: 1 Servings
|3 pounds||Chicken necks and backs|
|4||Stalks celery; chopped into large pieces|
|6||Carrots; chopped in large pieces|
|2||Yellow onions; peeled, chopped into large pieces|
|Salt & pepper to taste|
Chicken stock or soup is used for soups and sauces that have a lighter touch that the heavier beef versions. The stock is not expensive to make nor does it take much time. The result, however, is so far superior to the canned stuff or the salty chicken bouillon cubes that you won't believe it! Boil chicken in water to cover. Add celery, carrots and onions. Add salt and pepper. Simmer for 2 hours. Strain and refrigerate.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .