Chicken Stock I
Upload Your Photo- 0Comment
Print
Yield: 6 cups
Ingredients:
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
Instructions:
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.Browse Similar Recipes
- By Category: Soups, Stews, Chowders
- By Prep Methods: Boil, Simmer
- By Course: Soup
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.