Chicken Stock Recipe
An empty belly is a great cook and Chicken Stock is a great way to fill it. It is an ideal Side Dish. The marriage of the irresistible flavors of Chicken with other ingredients is the secret to this Chicken Stock. I hope that this Chicken Stock recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
2 1/2-3-pound chickens, cut into pieces
4 quarts cold water
2 medium-sized unpeeled onions, washed and coarsely chopped
3 stalks celery, cut into chunks
10 fresh parsley sprigs
3 carrots, trimmed, scrubbed, and cut into chunks
1 large clove garlic, peeled and minced
2 bay leaves
1 tablespoon salt
10 peppercorns
3 cloves
Directions
Wash and drain chickens.
Save livers for another use.
Place the cut-up chicken and the water in a large soup or stock pot and bring to a boil, uncovered, over high heat.
Skim off any foam as it rises.
Add the other ingredients, lower heat, partially cover, and simmer€”never boil€”for about 2 1/2 hours.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off all the fat.
Cool, cover, and refrigerate.
Stock may be kept in the refrigerator for 1 or 2 days; for longer storage, it should be frozen.
Save livers for another use.
Place the cut-up chicken and the water in a large soup or stock pot and bring to a boil, uncovered, over high heat.
Skim off any foam as it rises.
Add the other ingredients, lower heat, partially cover, and simmer€”never boil€”for about 2 1/2 hours.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off all the fat.
Cool, cover, and refrigerate.
Stock may be kept in the refrigerator for 1 or 2 days; for longer storage, it should be frozen.
