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Chicken Stock

By , About.com Guide

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.

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