Chicken Stock

Photo: flickr user WordRidden

Yield:

4.0 1/2 cups

Added:

December 1, 2009

Creator:

Anonymous

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Marc Osten's picture

Permalink Marc Osten
February 7, 2011

He is my simple 3 minute take on chicken stock...no muss...no fuss...great results.

http://www.marcs-culinary-compass.com/2011/02/episode-56.html

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Ingredients

2 pounds bony chicken pieces backs, necks and wings

3 stalks celery with leaves, cut up

2 carrots, cut up

1 1/2 teaspoons salt

1/4 teaspoon pepper

6 cups water

1 large onion, cut into thirds

3 sprigs parsley

Preparation

1

Place chicken, celery, carrots, onions, salt and pepper and 4 cups water in a stock pot on low heat. You can also use a slow cooker set to low.

2

Cover and cook on low heat for 8 to 10 hours.

3

Remove chicken and vegetables with a slotted spoon. Strain and clarify stock; remove fat as desired.

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