| Chicken Stock #6
3 pounds of chicken parts, wings, backs, etc
1 whole stewing chicken, optional
2 carrots, scraped and cut in pieces
2 stalks celery, without leaves
1 onion, cut in half
2 garlic buds
1 bay leaf
1/4 teaspoon of basil
1/4 teaspoon of peppercorns
1 teaspoon of salt
enough cold water to cover by 1 inch
Put the chicken parts, whole chicken, if you are going to cook one, vegetables and spices in an 8 - 10 quart pot or soup kettle. Add cold water to cover by 1 inch. Bring slowly to a boil. Cover, leaving lid ajar about 1 inch to allow steam to escape. Simmer very slowly for 3 hours or until whole chicken is tender. Remove chicken and continue to simmer stock for 3 or 4 hours. Cool stock to room temperature and proceed exactly as you do for beef stock. Makes 2 1/2 quarts |
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