Chicken Stock

Photo: flickr user WordRidden

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

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.

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

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

Tools

Comments

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

Permalink GingerG
December 8, 2012

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.

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Yield:

4.0 1/2 cups

Added:

Tuesday, December 1, 2009 - 1:32am

Creator:

Anonymous

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