Recipe for Chicken Stock - Great Chefs

Site Search Engine - Search Over 300,000 Recipes

Yield:

2 Quarts

Ingredients:

Amount	Ingredient
2 lb	Chicken, backs, necks, and gizzards
3 x	Celery, stalks, roughly chopped
2 med	Carrots, chopped
2 med	Onions, chopped
4 x	Parsley, sprigs

Instructions:

Instructions: Put the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more.

Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three months.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Chicken Stock - Chinese :: Chicken Stock - Master Chefs ...