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4 lb Chicken backs, necks 2 md Celery stalks, trimmed
4 qt Water -quartered
2 Carrots, quartered 5 Peppercorns
1 lg Onion, quartered 1 Clove garlic (optional)
1 servings
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.
4 qt Water -quartered
2 Carrots, quartered 5 Peppercorns
1 lg Onion, quartered 1 Clove garlic (optional)
1 servings
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.
