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Chicken Stock Recipe

Servings: large heavy sauce pan
Ingredients
  • 3 pounds to 4 pounds chicken (including skin and various parts)
  • 3 quarts cold water
  • 1 medium onion, peeled and chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 3/4 teaspoon black pepper
  • 2 teaspoons salt (adjust amount to personal taste)
  • 1 clove garlic, minced (optional)
Directions
PREP
15 mins
COOK
4 hrs
  • In a large saucepan, place 3 to 4 pounds of chicken (with skin and various organs).
  • Add cold water to cover the meat (about 3 quarts) and bring to a boil. Skim off foam.
  • Add the remaining ingredients. Cover and simmer for 3-4 hours.
  • Cool and strain.
Makes 2 1/2 quarts.
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