Chicken stock for soup
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Chicken stock for soup
  Chicken    Stock    Soups  
Last updated 6/12/2012 12:44:38 AM. Recipe ID 4132. Report a problem with this recipe.
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      Title: Chicken stock for soup
 Categories: Soups
      Yield: 1 Servings
 
      4 lb Chicken backs, necks
      4 qt Water
      2    Carrots, quartered
      1 lg Onion, quartered
      2 md Celery stalks, trimmed
           -quartered
      5    Peppercorns
      1    Clove garlic (optional)
 
  Add chicken to cold water, bring to boil and turn down heat.  Add
  vegetables, simmer, skimming foam as needed.  Simmer partially
  covered for 2 - 6 hours, add pepper corns and garlic last hour.  When
  stock is done strain through a double layer of dampened cheesecloth
  and refrigerate, covered, over night.  Next day carefully skim off
  fat. Stock will keep for about 3 days refrigerated or about 3 months
  frozen.
 




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Recipe ID 4132 (Apr 03, 2005)

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