A Basic Chicken Stock Recipe - Cooking Index
A Basic Chicken Stock Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chicken parts (back, neck, wings, and bones) |
| 4 cups | 948ml | Water |
| 1 | Carrot - chopped | |
| 1 | Onion - sliced | |
| 1 | Celery stalk | |
| 10 | Black peppercorns | |
| 5 | Whole cloves | |
| 5 | Parsley sprigs | |
| 1 | Bay leaf (large) |
To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum that collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frozen, stock will last for up to 3 months; refrigerated, for 3 days.
Source:
MORE CHICKEN BREASTS by Diane Rozas (c) 1991 - Harmony Books, New York - 128 pages - $7.00 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
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