Chicken Stock Preparation
Cut chicken into several pieces and place into a large pot with water, vinegar, and vegetables except parsley. Let stand 30 minutes to hour. Bring to a boil, remove scum. Reduce heat, cover simmer 6 to 24 hours. Add parsley 10 minutes before finishing stock. Strain the stock and use the meat and extras for other meals. Cool in fridge. Skim off fats.
Varirations: Turkey Stock Duck Stock
Prepare as chicken wings and drumsticks or duck carcasses from which the breasts, legs and thighs have been removed. These stocks will have a stronger flavor than chicken stock and will profit from the addition of several sprigs of fresh thyme, tied together.Reserve the duck fat after cooling period for other recipes.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Chicken Stock Reviews
1 years, 3 months, 1 weeks, 3 days, 9 minutes ago
There are no tags on this recipe. Log in to add tags.