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Chicken Stock I

Chicken Stock I
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Yield: 6 cups

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  • 2 pounds chicken necks, wings, backs, etc.
  • 2 quarts cold water
  • 1 onion, sliced
  • 2 stalks celery, sliced
  • 1 sprig parsley
  • 1 sprig thyme
  • 8 peppercorns


Combine all ingredients in soup kettle. Bring to a boil, skim, reduce heat, and simmer 2 hours, partially covered. Strain, cool, and chill. Skim fat from top.
Updated Wednesday, September 5th, 2007

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