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Chicken Stock Recipe

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This recipe for Chicken Stock is from Family Cookbook 2.0, 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:  
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 ½ 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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