Favourite Homemade Chicken Stock
Homemade Chicken Stock recipe
Yield
8 servingsPrep
5 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken
backs, necks and gizzards |
|
| 3 |
celery stalks
roughly chopped |
*
|
|
| 2 | medium |
carrots
chopped |
|
| 2 | medium |
onions
chopped |
|
| 4 |
parsley leaves
sprigs |
*
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken
backs, necks and gizzards |
|
| 3 | each |
celery stalks
roughly chopped |
*
|
| 2 | medium |
carrots
chopped |
|
| 2 | medium |
onions
chopped |
|
| 4 | each |
parsley leaves
sprigs |
*
|
| 5 | ml |
salt
|
|
Directions
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.
