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A Basic Chicken Stock Recipe - Cooking Index

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A Basic Chicken Stock

Type: Chicken, Poultry
Courses: Soup
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozChicken parts (back, neck, wings, and bones)
4 cups 948mlWater
1   Carrot - chopped
1   Onion - sliced
1   Celery stalk
10   Black peppercorns
5   Whole cloves
5   Parsley sprigs
1   Bay leaf (large)

Recipe Instructions

To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum that collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frozen, stock will last for up to 3 months; refrigerated, for 3 days.

Source:
MORE CHICKEN BREASTS by Diane Rozas (c) 1991 - Harmony Books, New York - 128 pages - $7.00 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

Rating

Average rating:

8.3 (4 votes)

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