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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 Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Fife
Added: Thursday, September 7, 2006

Category:
Category:

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

Directions:
Directions:
1. Place all your ingredients in a soupstock pot large enough to hold everything easily. Cover with cold water.
2. Bring to a boil over high heat.
3. Reduce the heat and skim off any foam or fat that rises to the surface. Simmer for at least 2 hours, uncovered.
4. Strain and let cool quickly. Refrigerate.
5. When the stock is thoroughly chilled, fat will rise to the top and solidify. Remove the solid fat and discard it.

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

Number Of Servings:
Number Of Servings:
2 quarts
Preparation Time:
Preparation Time:
10 min. /Cooking Time: 2 hrs 10 min.
Personal Notes:
Personal Notes:
I make this Soupstock any time I bone or roast chickens so I can use right away or freeze the Soupstock for later use. I use it for Risotto, or just a quart or two for a base with noodles, a handful of chopped tomatoes, or any other veggies I have on hand for a quick and warming dinner course.

 

 

 

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