Chicken Stock Recipe
Here I am, leaking out my family's Chicken Stock recipe only for you. Better try it and let me know your views. Chicken Stock served as Side Dish is the best food to pep me up. How long will you resist your temptation for Chicken Stock ? Just go ahead and try it out now.
Ingredients
3 lb (1.5 kg) bony chicken parts such as back, neck end of wings, fat
1 veal bone, when available
12 cups (3 L) hot water
1 large yellow onion, unpeeled
4 whole cloves
2 celery stalks with leaves, cut in half
2 carrots, peeled, cut in four
12 crushed peppercorns
A handful of fresh parsley, with stems
1 bay leaf
1 tbsp (15 mL) thyme
1/2 tsp (2 mL) savory
1 tsp (5 mL) tarragon
Directions
Place the ingredients in a 16-cup (4 L) microwave-save bowl.
Cover and microwave 30 minutes at HIGH.
Let cool in the bowl, which may take from 3 to 6 hours.
Strain through a fine sieve.
Salt to taste, preferably with coarse salt.
Keep refrigerated or freeze.
Cover and microwave 30 minutes at HIGH.
Let cool in the bowl, which may take from 3 to 6 hours.
Strain through a fine sieve.
Salt to taste, preferably with coarse salt.
Keep refrigerated or freeze.
