Chicken Or Turkey Stock Recipe
Ingredients
| 3 lbs. chicken backs, necks, or wings | ||
| Cold water to cover | ||
| Salt | To Taste | |
| Onion | 1 Medium, quartered | |
| 1 stalk celery, with leaves | ||
Directions
In six quart container place chicken or turkey pieces and bones, water, salt, onion, celery and slowly bring to a boil.
Reduce heat and simmer, covered with a lid, slowly for 2 hours.
Remove from heat, strain, cool, and refrigerate.
When the stock is cool, remove the hardened fat.
Reduce heat and simmer, covered with a lid, slowly for 2 hours.
Remove from heat, strain, cool, and refrigerate.
When the stock is cool, remove the hardened fat.
Chef
