"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Stock Recipe

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This recipe for Chicken Stock, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Madeline Roos
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stewing chicken
2-3 onions white, yellow or red-skins on
3 carrots, scrubbed
6 celery stalks, scrubbed
1 bunch of parsley
1 head of garlic
1 tbsp. whole peppercorns
leeks, if you have them
shallots, if you have them
2 bay leaves

Directions:
Directions:
Rough chop vegetables. Put alll in stockpot. Roast in 400 oven for 30 minutes. Remove, from oven, cover with water. Bring to boil, reduce heat and simmer 2 to 3 hours. Remove chicken after 2 hours so flavor is left in.

Number Of Servings:
Number Of Servings:
3-4 quarts
Preparation Time:
Preparation Time:
20 minutes. hours to cook.
Personal Notes:
Personal Notes:
We freeze the stock in quart freezer bags.

 

 

 

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