Chicken Stock Recipe
Ingredients
| 1 large stewing chicken, cut in serving pieces | ||
| Water | 4 Quart | |
| Onion | 1 Large, chopped | |
| Stalk celery | 1 , sliced | |
| 1 carrot, pared and sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Rinse chicken and place in large kettle.
Cover with the water.
Bring to boiling.
Add all remaining ingredients.
Cover kettle, reduce heat, and simmer until chicken is tender (about 2 hours).
Cool; remove chicken and use in other recipes calling for cooked chicken.
Strain broth, skim fat, and refrigerate broth until ready to use.
(Or the broth, with or without vegetables, may be used as a simple soup.)
Cover with the water.
Bring to boiling.
Add all remaining ingredients.
Cover kettle, reduce heat, and simmer until chicken is tender (about 2 hours).
Cool; remove chicken and use in other recipes calling for cooked chicken.
Strain broth, skim fat, and refrigerate broth until ready to use.
(Or the broth, with or without vegetables, may be used as a simple soup.)
Chef
