Chicken Stock
7 ingredients
4 steps
Ingredients
- 5 lb. chicken (backs and necks)
- 4 qt. cold water
- 1/2 lb. carrots, cut in 2-inch pieces
- 1/2 lb. onions, cut in 2-inch pieces
- 2 ribs celery, cut in 2-inch pieces
- 2 sprigs parsley
- 2 bay leaves
Directions
-
1Place all ingredients in a large pot and cover with cold water.
-
2Bring to boil; cover and reduce heat to a slow simmer. Simmer for 4 to 5 hours.
-
3Strain through cheesecloth and chill. Skim off fat.
-
4Chicken stock can be stored in the refrigerator for 3 days or frozen.
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