Healthy Chicken Stock Recipe - Cooking Index
Healthy Chicken Stock Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Chicken bones - back and |
| Neck | ||
| Water - to cover | ||
| 1 | Celery stalk | |
| 1 | Onion - quartered | |
| 1 | Bay leaf | |
| 1 | Carrot |
In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain.
Makes 4 to 6 cups.
Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock.
Recipe By: the California Culinary Academy
Source:
Marilou Robinson, Portland, Oregon*
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