Chicken Stock
Chicken Stock is an moderately easy dinner. Made with 3 to 4 lb. cut up chicken, 4 qt. water, 2 stalks celery, 2 medium onions, quartered and 1 tbsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Place chicken in pot and cover with water.
Add remaining ingredients.
Bring to a boil; reduce heat and simmer 2 hours or until chicken is tender.
Remove from heat.
Skim off foam.
Remove chicken from pot.
Strain through a sieve on cheesecloth.
Allow stock to cool for several hours or until fat solidifies.
Skim off fat.
Bring broth to a boil.
Pour into hot jars leaving 1-inch headspace.
Process pints 1 hour and 30 minutes.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment