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Chicken Stock Recipe

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This recipe for Chicken Stock, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 lb. of chicken parts
6 quarts cold water
2 large onions, quartered
4 stalks celery, including tops, chopped
4 leeks, well rinsed and sliced
2 bay leaves
2 sprigs parsley
2 tsp. each white pepper, sage, basil and marjoram

Directions:
Directions:
Combine all ingredients in a large stock pot. Cover, heat to boiling. Reduce heat after 1 minute and simmer 3 hours. Skim foam occasionally. Add water if necessary to keep all ingredients covered. Using a double thickness of dampened cheesecloth to line a sieve, strain the stock.

Personal Notes:
Personal Notes:
Makes 2 quarts or more of stock.

 

 

 

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