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Basic Chicken (Soup) Stock Recipe

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This recipe for Basic Chicken (Soup) Stock, by , is from Abernathy Campbell 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!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts cold water
1 cup celery, coarsely chopped
3 lbs chicken pieces, including bones, wings, fat, necks and hearts
1 cup leeks or green onions, chopped
4 sprigs parsley
1 cup carrots, coarsely chopped
lb mushrooms, cut into chunks
2 large onions, stuck with cloves
salt and pepper to taste

Directions:
Directions:
Put chicken pieces into a pot and add the water. Bring to boil and skim. Lower heat, cover, and simmer for 2 hours. Add vegetables and simmer, covered, for another hour. Strain and season to taste.

Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
Stocks are made with meats and beef bones. Freeze for later use as bases for sauces.

 

 

 

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