Quick Chicken Stock Recipe
Quick Chicken Stock made using this recipe is an experience by itself. This Quick Chicken Stock when served as Side Dish is sure to please your family members. Chicken is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Am I hearing a thank you from you for sharing this Quick Chicken Stock recipe?
Ingredients
3 pounds chicken backs,necks,wing tips,or giblets (except liver)
1 large onion, quartered
1 celery rib with leaves,quartered
1 carrot, quartered
1/2 cup parsley sprigs
1 bay leaf, broken in half
10 whole black peppercorns
Salt
Directions
1. Place chicken parts in a large soup pot. Add 3 quarts of water.
2. Bring to a boil, skimming off foam as it rises to top.
3. Add remaining ingredients except salt. Reduce heat and simmer, partially covered, for about 1 1/2 hours.
4. Strain stock through a fine-mesh sieve. Season with salt to taste. Let cool, then refrigerate 1 to 2 hours. Lift off and discard solidified fat.
2. Bring to a boil, skimming off foam as it rises to top.
3. Add remaining ingredients except salt. Reduce heat and simmer, partially covered, for about 1 1/2 hours.
4. Strain stock through a fine-mesh sieve. Season with salt to taste. Let cool, then refrigerate 1 to 2 hours. Lift off and discard solidified fat.
