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- 4 pound(s) bone-in chicken pieces,preferably necks,backs & wings
- 4 stalk(s) celery sliced
- 4 carrots sliced
- 2 large onions sliced
- 4 sprig(s) fresh flat leaf parsley
- 1 tablespoon(s) black peppercorns
- 2 bay leaves
- 1. In a large pot, combine the chicken,celery,carrots,onions,parsley,peppercorns,bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
- 2. Strain the stock through a fine-mesh sieve and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Chicken Stock Recipe at a Glance
- COURSE: Sauces/Condiments