Email to conny sugar      

Recipe Categories: lovelycook's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD JAMSandJELLIES LOWFAT MARINADES MEATS PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Homemade Chicken Stock




Source of Recipe


Canadians Livings Best






Recipe Introduction


Good to freeze!!!





List of Ingredients



• 3 lb Chicken backs and necks
  
• 1 Onion
  
• 4 Whole Cloves
  
• 4 Springs fresh parsley
  
• 1 Stalk Celery, chopped
  
• 1 Carrot,chopped
  
• 1 tsp Dried Thyme
  
• 1 bay Leaf
  






Instructions



1. In a Stockpot, combine 12 cups water,chicken parts,onion,cloves,parsley,celery,carrot,thyme and bay leaf bring ot a boil. Skim off foam.
   
2. Reduce heat and simmer for 1-1/2 hours. Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract as much liquid as possible. Let cool.
   
3. Cover and refrigerate for at least 8 hours or until fat congeals on surface. With slotted spoon,remove fat and discard.