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Chicken Stock Recipe

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This recipe for Chicken Stock, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
3 # chicken
Chicken Feet (6 to 12)
3 carrots
1 onion halved
3 celery stalks
1 clove garlic
5 6 peppercorns
5 6 parsley sprigs
1 2 tsp marjoram
1 2 tsp thyme
2 bay leaves
1 T Salt
3 quarts water

Directions:
Directions:
1) Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.
2) With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

Personal Notes:
Personal Notes:
The chicken feet make all the difference in this stock.

 

 

 

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