Chicken stock for soup

Yield: 1 servings

Measure 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)

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.

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