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Chicken Stock for soup base Recipe

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This recipe for Chicken Stock for soup base is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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