"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Stock Recipe

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

Sue Cox
Added: Saturday, November 10, 2007


8c. water

1tsp. salt

1 (3 1/2lb.) chicken

1 medium onion, unpeeled and sliced

1 mediun tomato, slices

6 garlic cloves, sliced

3 bay leaves

1T. cider vinegar

Combine first 7 ingredients in a large Dutch oven; cover and bring to a boil over medium heat.

Reduce heat; simmer 40 minutes or until chicken is done.

Remove chicken from cooking liquid; cool.

Remove chicken from bones; reserve meat for another use.

Return bones and skin to cooking liquid, stir in vinegar.

Cover and simmer 1 hour.

Strain broth through a sieve into a large bowl; discard solids.

Cover and chill broth 8 hours.

Skim solidified fat from surface of broth; discard.

Number Of Servings:
Number Of Servings:
8 cups




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