Chicken Stock

Name: Chicken Stock
Ingredients: 2 lb. bony chicken pieces (backs, necks and wings); 3 stalks celery with leaves, cut up; 2 medium carrots, cut up; 1 1/2 tsp. salt; 1/4 tsp. pepper; 6 c. water; 1 large onion, cut into thirds; 3 whole cloves

8 ingredients

28 steps

Ingredients

2 lb. bony chicken pieces (backs, necks and wings)
3 stalks celery with leaves, cut up
2 medium carrots, cut up
1 1/2 tsp. salt
1/4 tsp. pepper
6 c. water
1 large onion, cut into thirds
3 whole cloves

Directions

1

In
2

a
3

5-quart stock pot or Dutch oven, combine chicken pieces,
4

celery,
5

carrots, salt and pepper;
6

add water.
7

Stud each
8

onion
9

third with a whole clove.
10

Add to pot.
11

Bring to boiling.
12

Reduce
13

heat, cover and simmer about 1 hour or until chicken
14

is
15

tender.
16

Lift out
17

chicken pieces with a slotted spoon.
18

Strain
19

stock through a sieve lined with 1 or 2 layers of cheesecloth; discard vegetables.
20

Skim off fat with a metal spoon, or
21

chill stock and lift off the solidified fat.
22

When chicken is cool
23

enough to handle, remove chicken from bones and
24

save meat
25

for
26

another use,
27

if desired.
28

Makes 5 cups stock.