Chicken Stock

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.

Tools

Comments

Marc Osten's picture

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

GingerG's picture

I am wondering why you bother to cut up the vegetables. I put them in whole or broken in half. Seems to work fine evey time, but maybe I am missing something I hadn't considered.

Yield:

4.0 1/2 cups

Added:

December 1, 2009

Creator:

Anonymous

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