Basic Chicken Stock Recipe

1. 1

   Bring all ingredients to a boil in a large kettle and cook, uncovered, on low heat for 15 min.

2. 2

   Remove accumulated residue.

3. 3

   Reduce heat and simmer partially covered, for 2 1/2 to 3 hrs.

4. 4

   Uncover and let cold.

5. 5

   Strain, pressing meat to draw out liquid.

6. 6

   Save chicken pcs for use in salad and throw away other solids.

7. 7

   After stock has been refrigerated, remove any fat hardened on the top.

8. 8

   Stock may be used within a few days or possibly frzn for future use, stored in small containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.