Chicken stock for soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken backs, necks |
| 4 | quarts | Water |
| 2 | Carrots, quartered | |
| 1 | large | Onion, quartered |
| 2 | mediums | Celery stalks, trimmed quartered |
| 5 | Peppercorns | |
| 1 | Clove garlic (optional) | |
Directions
Add chicken to cold water, bring to boil and turn down heat. Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and refrigerate, covered, over night. Next day carefully skim off fat. Stock will keep for about 3 days refrigerated or about 3 months frozen.