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Basic Chicken Soupstock Recipe

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This recipe for Basic Chicken Soupstock, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Deja
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds raw chicken bones *excess skin & fat removed
4 carrots, roughly cut into 1" pieces
3 cloves garlic, peeled'
1 peppercorns
1 bay leaf
1/2 cup chopped parsley, stems included
cold water

Directions:
Directions:
Place all your ingredients in a soupstock pot large enough to hold everything easily. Cover with cold water.

Bring to a boil over high heat.

Reduce the heat and skim off any foam or fat that rises to the surface. Simmer for at least 2 hours, uncovered.

Strain and let cool quickly. Refrigerate

When the stock is thoroughly chilled, fat will rise to the top and solidify. Remove the sold fat and discard it.

If you use bones from a roasted chicken, return the stock to the stove after straining in Step 4 and simmer until it has good flavor.

Personal Notes:
Personal Notes:
We would make this Soupstock any time we bone or roast chickens so that we can use it right away or freeze it for later use.

 

 

 

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