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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Classic Chicken Stock Recipe

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This recipe for Classic Chicken Stock is from Cindy Harbaugh 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 gal water
4# chicken parts
2 leeks coarsely chopped
2 carrots coarsely chopped
2 celery coarsley chopped
2 unpeeled garlic cloves
1 med onion coarsely chopped
4 parsley sprigs
2 thyme sprigs
1 bay leaf
Directions:
Directions:
Combine and bring to boil
Reduce heat and simmer 1 hour, skim as needed.
Transfer chicken and save meat. Bring bones back to pot and simmer for another houtr.
Strain and let cool. Skim fat.
Can refrig stock 3 days or freeze 1 month
Personal Notes:
Personal Notes:
Can put in pressure cooker use wings. Cook 25 min. Strain and let cool.

 

 

 

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