A Basic Chicken Stock
Recipe type: Poultry
Serves: 1 batch
  • 1 pounds chicken parts (back, neck, wings, and bones)
  • 4 Cups water
  • 1 carrot; chopped
  • 1 onion; sliced
  • 1 celery stalk
  • 10 black peppercorns
  • 5 whole cloves
  • 5 parsley sprigs
  • 1 large bay leaf
  1. To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil.
  2. With a spoon, remove any foamy scum that collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour.
  3. Strain and store in a glass jar in the refrigerator, or freeze in a plastic container.
  4. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags.
  5. Frozen, stock will last for up to 3 months; refrigerated, for 3 days.
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