Chicken Stock
This basic stock can be used for
many purposes. Obviously as a base for
soups, but it
fabulous for boiling potatoes, rice and noodles, you can give
lots of flavor
without too much fat if you take the fat out of the stock.
Make this stock occasionally and
freeze serving size portions in the
freezer for convenience.
3 lbs. chicken necks and backs
4 stalks celery, chopped, include the leaves
6 carrot chopped in large pieces
2 yellow or white onions chopped
Salt and Pepper to taste
Boil the chicken necks and backs
in water to cover. Add the vegetables,
salt and pepper. Simmer for 2 hours, strain and refrigerate. After it has
refrigerated,
skim all the fat from the top.
Optional additions to the broth:
a few cloves of crushed garlic
a few bay leaves
a whole lemon cut in fours
a bunch of parsley chopped
a tsp. of dry mustard
a few drops of Tabasco
I use all of these in my stock,
also throw in any left over fresh vegetables that are getting
old, you will get some extra nutrients in your broth.
