Food
Chicken Stock I
By Yankee Magazine|Sep 05 2007|
Yield
6 cups
Ingredients
2 pounds chicken necks, wings, backs, etc.
2 quarts cold water
1 onion, sliced
2 stalks celery, sliced
1 sprig parsley
1 sprig thyme
8 peppercorns
Instructions
Combine all ingredients in soup kettle. Bring to a boil, skim, reduce heat, and simmer 2 hours, partially covered. Strain, cool, and chill. Skim fat from top.
