Chicken Stock

1 review, 5 star(s). 100% would make again

Ready in 1h

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1 whole free-range chicken; gizzards/feet optional
4 quarts Cold Filtered Water
2 tablespoons Vinegar
1 large onion; coarsely chopped
2 carrots; peeled/coarsely chopped
3 celery sticks; coarsley chopped
1 bunch Fresh parsley

Original recipe makes 1 Servings



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.

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Calories Per Serving: 3024 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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