This is a print preview of "Chicken Stock For Soup" recipe.

Chicken Stock For Soup Recipe
by Global Cookbook

Chicken Stock For Soup
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  Servings: 1

Ingredients

  • 4 lb Chicken backs, necks
  • 4 quart Water
  • 2 x Carrots, quartered
  • 1 lrg Onion, quartered
  • 2 med Celery stalks, trimmed quartered
  • 5 x Peppercorns
  • 1 x Clove garlic (optional)

Directions

  1. Add in chicken to cool water, bring to boil and turn down heat. Add in vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hrs, add in pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and chill, covered, over night. Next day carefully skim off fat. Stock will keep for about 3 days refrigerated or possibly about 3 months frzn.