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Chicken Stock for soup base Recipe

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This recipe for Chicken Stock for soup base, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb chicken wings
1 lg onion
2 lg carrots
1 celery stalk
1 bay leaf
4 parsley sprigs
1/2 t black pepper
10 C water

Directions:
Directions:
Combine all ingredients in large stock kettle or stock pan. Bring to a boil. Lower heat, simmer 45 minutes to 2 hours. Skim stock ans strain into a large metal bowl. Place bowl in a sink filled 1/2 way with ice water. Cool to room temperature. Store in food container in refrigerator or freeze until ready to use.

Number Of Servings:
Number Of Servings:
8 Cups
Preparation Time:
Preparation Time:
2 hours

 

 

 

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