Title: Chicken soup stock, basic
 Categories: Soup
      Yield: 1 Servings
 
      3 lb Chicken necks and backs
      4    Stalks celery; chopped into
           -large pieces
      6    Carrots; chopped in large
           -pieces
      2    Yellow onions; peeled,
           -chopped into large pieces
           Salt & pepper to taste
 
  Chicken stock or soup is used for soups and sauces that have a lighter
  touch that the heavier beef versions. The stock is not expensive to
  make nor does it take much time. The result, however, is so far
  superior to the canned stuff or the salty chicken bouillon cubes that
  you won't believe it! Boil chicken in water to cover. Add celery,
  carrots and onions. Add salt and pepper. Simmer for 2 hours. Strain
  and refrigerate.
  
  From .  Downloaded from Glen's MM