Chicken Stock |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds chicken backs and necks | 3 quarts cold water | 4 rips celery, coarsely chopped |
| 6 carrots, unpeeled, sliced thick | 2 yellow onions, peeled and quartered | 8 black peppercorns |
| 1 | Place the chicken backs and necks in a soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients. Bring to a simmer and cook for 2 hours. Be sure to skim the froth that forms when the pot first comes to a simmer. |
| 2 | The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauces, or stews. |