Chicken Stock
Chicken Stock is an moderately easy dinner. Made with 2 lb. bony chicken pieces (backs, necks and wings), 3 stalks celery with leaves, cut up, 2 medium carrots, cut up, 1 1/2 tsp. salt and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
5-quart stock pot or Dutch oven, combine chicken pieces, celery, carrots, salt and pepper; add water.
Stud each third with a whole clove.
Add to pot.
Bring to boiling.
Reduce heat, cover and simmer about 1 hour or until chicken tender.
Lift out chicken pieces with a slotted spoon.
Strain stock through a sieve lined with 1 or 2 layers of cheesecloth; discard vegetables.
Skim off fat with a metal spoon, or chill stock and lift off the solidified fat.
When chicken is cool enough to handle, remove chicken from bones and save meat another use, if desired.
Makes 5 cups stock.
π· Perfect Pairings
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