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Basic Chicken Stock Recipe

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This recipe for Basic Chicken Stock is from Nita's Family Cookbook, 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:  
Bones and carcasses from 2 Chickens including wings but no meat
Water to cover
2 Yellow Onions ( Rough Chop )
3 - 4 Carrots ( Peeled Rough Chop )
2 Celery ribs ( Rough Chop )
Celery Tops , Parsley Stems , Thyme , Bay Leaves
Directions:
Directions:
- Debone 2 chickens and place bones from legs and thighs + wings + carcass in a large stockpot and cover with water by 1 ' or so
- bring to a boil watching for scum that surfaces and remove with ladle
- allow a soft boil for 30 min while skimming occasionally
- after 30 min add rough chopped vegetables to stock and place celery tops , parsley stems , fresh thyme and bay leaves in basket or strainer on top of liquid
- simmer for 3 hours watching the level of liquid remains 1 - 2 " above solids in pot
- after 3 hours , strain solids , allow to cool to room temperature, remove fat layer on top of stock
- stock will keep refrigerated for 3 days or frozen up to 3 months ( optimum )

 

 

 

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