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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Stock Recipe

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This recipe for Chicken Stock is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole free-range organic chicken
1/3 cup of the following dried herbs (or fresh if you have it) sage rosemary, thyme,
1 bunch fresh parsley
1 onion chopped
3 celery stalks
Filtered water to cover chicken (approximately 6 qts.)
Salt & Pepper
Directions:
Directions:
Put all ingredients in to stock pot. Bring to boil and boil for about 10 min then lower heat to medium low. Cook about 2-1/2 hours until meat falls off bones of chicken.

NOTE: Especially in the winter, I make this chicken stock once a week. We then have chicken soup with either matzo balls, or egg noodles with chopped onions and fresh herbs added when served. I also use it to cook with through the week. I also make chicken salad with the boiled chicken
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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