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Basic Chicken Stock

Recipes »  Soups, Stews and Chili  »  Broth Stocks

Try this Basic Chicken Stock recipe, or contribute your own. "Corn" and "Soups" are two of the tags cooks chose for Basic Chicken Stock.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Chicken

(3, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 1 Servings
8 Whole peppercorns
10 cWater
2 Carrots, cut
4 Cloves
Pepper
2 tsSalt
1/2 tsDried thyme
2 Peeled onions
1 tbChopped parsley
1 Chicken, cut in half
1 Bay leaf
2 Celery stalks, cut

Basic Chicken Stock Preparation

Place all ingredients in 6 quart stock pot; bring to boil. Reduce heat, partially cover pot & simmer gently 1 hour. Remove chicken, cool slightly. Discard skin. Remove chicken from bones; cover & refrigerate for use in soups, casseroles & salads. Return bones to pot, & continue to simmer 1 hour more. Strain chicken stock, pressing solids to extract all liquid. Discard solids. Cover & refrigerate; use within 2 days. For longer storage skim fat & freeze. Remove hardened fat from cold stock. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Calories Per Serving: 125
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Basic Chicken Stock Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
It's a good recipe, basic and useful.
1 years, 9 months, 2 weeks, 46 minutes ago

Tags

  1. Soups
  2. Corn
  3. Celery
  4. Chicken
  5. Carrot
  6. Onion
  7. Parsley

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