Chicken 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.

Makes 1 1/2 to 2 quarts stock. Use the chicken in your favorite dish.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.




DON'T MISS Weekly Specials
from The Prepared Pantry!