"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Stock  Recipe

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

Contributor:  
Contributor:  
Carolyn Rice
Added: Monday, August 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large split chicken breasts (with skin)
1 medium onion, diced
1 to 2 ribs celery, diced
1 tsp. celery salt
6 c. water
1 T. Penzey's Chicken Soup Base, if available

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Directions:
Directions:
Place chicken in a large pot and cover with water. Bring to boil and add celery, onion and celery salt and simmer until chicken is tender (preferably until it falls off the bone). Remove from pot and allow to cool enough to handle. Remove skin and bones. Cut into small pieces or shred (depending on how you desire to use it). Return meat to broth if making soup or chicken and dumplings.

Personal Notes:
Personal Notes:
I use this for chicken noodle or chicken with rice soups. I like to add the Penzeys Soup Base to make a richer, more flavorful broth. I also add a little carrot for color to these soups. This is also a good way to prepare the chicken breasts when making chicken salad. It is especially moist and tender. I like to refrigerate the broth and skim off the fat for a healthier broth.

 

 

 

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