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Chicken Stock Recipe

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This recipe for Chicken Stock, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cut up
1 c. diced celery
1 onion, chopped
2 bay leaves
1 tsp. cayenne pepper
1 T. parsley
1 tsp. thyme
1 tsp. rosemary, crushed
1 tsp. black pepper
3 - 4 qt. of water.

Directions:
Directions:
Cut up chicken. Salt each piece as you put it in the stock pot. Add all of the ingredients and bring to a boil. Reduce to a simmer and cook for 1 1/2 hr.until the meat falls off the bones. Use the chicken however you want to. Strain the broth into a bowl. Refrigerate the broth overnight and discard the fat that has congealed on the top. Remove the bay leaves from the spices and discard. I then use the spices in a potpie or if not using the chicken in a casserole, I add the spices to the stock and pour into pint jars and freeze. I always have stock on hand and I can control the salt and fat that is in the commercial stocks and there are no preservatives. I can use two c. in a recipe and have four or five pt. of stock to freeze.

Number Of Servings:
Number Of Servings:
apx. 6 pints
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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