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A Basic Chicken Stock Recipe

1 lb Chicken parts
(back, neck, wings, and bones)
4 c. Water
1 x Carrot minced
1 x Onion sliced
1 x Celery stalk
10 x Black peppercorns
5 whl cloves
5 x Parsley sprigs
1 lrg Bay leaf


To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum which collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or possibly freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frzn, stock will last for up to 3 months; refrigerated, for 3 days.

Source: cookeatshare.com