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Basic Chicken Stock
Recipe Information
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Name: |
Basic Chicken Stock |
Submitter: |
ladygorb |
Category: |
Cultural/Ethnic Recipes |
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Submitted: |
22 Oct 2005 |
Updated: |
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Views: |
239 |
Rating: |
This recipe is unrated. |
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Description: Stock used in many recipes
Yield: 2-3 quarts
Prep. Time: 7:00 |
Recipe Ingredients
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- 4-5 lb. stewing chicken - halved
- 3 ribs celery with leaves - coarsely chopped
- 2 lrg. onions - un-peeled, quartered
- 2 med. carrots - un-peeled, quartered
- 1/4 cup whole fresh parsley
- 1/4 cup whole fresh thyme
- 1 Tbls. salt
- 5 whole peppercorns
- 1 clove garlic - un-peeled, halved
- 2 bay leaves
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Recipe Instructions
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-Place ingredients in a large pot and fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
-Remove chicken from pot, cut off meat and reserve for later use.
-Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-Refrigerate stock until fat has solidified; peel fat off the top.
Notes: Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later. |
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