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  • 16servings

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken bones - back and Neck

  2. Water - to cover

  3. 1 Celery stalk

  4. 1 Onion - quartered

  5. 1 Bay leaf

  6. 1 Carrot

Instructions Jump to Ingredients ↑

  1. In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain.

  2. Makes 4 to 6 cups.

  3. Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock.

  4. Recipe By: the California Culinary Academy

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