Chicken Stock
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:32am

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.

Comments:
Marc Osten

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

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.