Chicken Stock

Yield: 1 1/2 to 2 quarts stock

Ingredients

• 1 (4 to 5 pound) stewing chicken, cut up
• 3 quarts water
• 1 carrot, cut up
• 1 stalk celery, cut into 1 inch lengths
• 2 or 3 sprigs parsley
• 2 teaspoons salt

Instructions

1. Place chicken in large kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hours.
2. Strain. Chill.
3. If any fat accumulates over chilled liquid, remove while soup stock is cold.

Notes

Use the chicken from the stock in your favorite dish.