Chicken stock #2
Chicken Stock Soups
Last updated 6/12/2012 1:14:02 AM. Recipe ID 42744. Report a problem with this recipe.
Title: Chicken stock #2
Yield: 6 Servings
5 -(up to)
6 lb Chicken; cut in pieces
1/4 lb Celery; sliced
3 Carrots; sliced
4 -(up to)
5 Sprigs parsley
2 ts Salt
1/2 ts White pepper
1. Place all ingredients except salt and pepper in an 8-quart pot.
Add cold water to cover. Bring to a boil over medium-high heat.
2. Skim off fat that rises to top. Add salt and pepper, cover. Reduce
heat and simmer for 2-1/2 hours.
3. Remove chicken pieces. Strain stock through 2 layers of
cheesecloth. Cool stock. Refrigerate until needed. Makes about 6 cups.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEVERAGE: CARTA BLANCA
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