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

Chicken Stock Recipe

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

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
Raw chicken pieces- mixture of legs, wings, necks, backs
Salt
Pepper
11/2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped or 1 tsp dried
1 tbsp fresh thyme, chopped or 1 tsp dried
1/2 cup white wine

Directions:
Directions:
Heat large pan over medium/high heat. Add olive oil. Add chicken pieces. Sprinkle with salt and pepper. Once chicken pieces are browned, add onions, celery, carrots, garlic , rosemary and thyme. Sprinkle with salt and pepper. Once all is browned add wine, scraping all bits from bottoms and sides. Cook til wine is almost evaporated. Fill pot with water. Bring to boil , then turn to low and simmer for 1 hour. Strain and discard chicken, and vegetables. This may be frozen till needed.

Preparation Time:
Preparation Time:
1 hour, 20 minutes

 

 

 

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