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Chicken Stock, Rich (M, KLP, TNT)
Source: Eating Well Magazine: November/December 1990
Yield: 6 to 8 cups

3 lbs. chicken bones, trimmed of skin and fat, cut into 3" pieces
1/2 lb. veal bones, cut into 3" pieces (If you don't have veal bones substitute more chicken bones)
1 medium onion, peeled and quartered
1 stalk celery, peeled and cut into 2" lengths
1 carrot, peeled and cut into 2" lengths

Place all ingredients and 8 cups cold water into a stockpot. Bring to a boil, reduce heat and simmer, partially covered, over low heat for 6 hours. Add water as needed during cooking to keep bones covered.

Strain stock through a fine sieve into a large bowl and discard solids. Chill thoroughly and skim all fat from the surface.

Store tightly covered, in the refrigerator for up to 2 days or freeze for up to 6 months.

Poster's Notes:
The chicken stock is a wonderful stock for many recipes.

Posted by Charlie Knox

Nutritional Info Per Serving: N/A