This rich and delicious recipe is a combination from several of my favorite cookbooks. Pour the stock into ice cube trays, freeze, then package into freezer bags. Add a cube or two to soups, stews, and gravies for additional richness.
Prep Time: 25 minutes
Cook Time: 4 hours, 30 minutes
Ingredients:
- 2 lbs. chicken backs, necks, and wings
- 8 cups water
- 2 onions, quartered
- 1 carrot, chopped
- 2 celery stalks, with leaves, chopped
- 1 Tbsp. chopped parsley
- 1 tsp. salt
- 1/4 tsp. pepper
Preparation:
In a 5 quart stockpot, combine chicken and water. Bring to a boil. Skim off any residue that rises to the surface. Reduce heat, partially cover the pot, and simmer for 30 minutes. Add remaining ingredients and simmer stock for 4 hours longer, partially covered.
Remove bones, strain stock, and check for seasonings. Cool uncovered in the refrigerator, then skim fat. This chicken stock will store in the fridge for 3 days, or frozen for 6 months.
