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Chicken Stock

  • 3servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 lb Chicken wings and backs

  2. 2 Whole cloves

  3. 2 lg Onions

  4. 4 Carrots, peeled

  5. 2 Leeks (white part only)

  6. 2 Celery stalks

  7. 5 Garlic cloves, unpeeled

  8. 1 c Fresh parsley sprigs

  9. 2 Bay leaves

  10. 1/2 ts Dried thyme, crumbled

  11. 1/2 ts Peppercorns

Instructions Jump to Ingredients ↑

  1. Makes about 3 quarts Cover chicken with water in stockpot. Bring to boil over medium heat, skimming surface as necessary. Boil slowly 2 hours, skimming frequently.

  2. Stick cloves into 1 onion. Add to stockpot with remaining ingredients.

  3. Boil slowly 2 hours, adding water as necessary to keep ingredients covered.

  4. Strain stock into heavy saucepan. Boil until reduced to 3 quarts. Cool to room temperature. Cover and refrigerate. Discard fat from surface before using. (Can be prepared 3 days ahead and refrigerated, or frozen 2 months.)

  5. Bon Appetite

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