Chicken Stock
Chicken Stock is an moderately easy dinner. Made with 5 lb. chicken (backs and necks), 4 qt. cold water, 1/2 lb. carrots, cut in 2-inch pieces, 1/2 lb. onions, cut in 2-inch pieces and 2 ribs celery, cut in 2-inch pieces, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Place all ingredients in a large pot and cover with cold water.
Bring to boil; cover and reduce heat to a slow simmer. Simmer for 4 to 5 hours.
Strain through cheesecloth and chill. Skim off fat.
Chicken stock can be stored in the refrigerator for 3 days or frozen.
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