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Chicken stock

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Ingredients/Components

salt
water - 6 c
pepper - 1/4 tsp
whole cloves - 3 item
medium carrots, cut up - 2 item
stalks celery with leaves, cut up - 3 item
bony chicken pieces backs, necks and wings - 2 lb
large onion, cut into thirds - 1 item

How to make chicken stock:

In a 5-quart stock pot or Dutch oven, combine chicken pieces, celery, carrots, salt and pepper; add water. Stud each onion third with a whole clove. Add to pot. Bring to boiling. Reduce heat, cover and simmer about 1 hour or until chicken is tender. Lift out chicken pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth; discard vegetables. Skim off fat with a metal spoon, or chill stock and lift off the solidified fat. When chicken is cool enough to handle, remove chicken from bones and save meat for another use, if desired. Makes 5 cups stock.

Crockery Cooking Directions: Use ingredients as listed above except decrease water to 4 cups.

In an electric slow crockery cooker, place chicken, celery, carrots, salt and pepper. Add 4 cups water. Stud each onion third with a whole clove; add to cooker. Cover and cook on low heat setting for 8 to 10 hours. Remove chicken and vegetables from crockery cooker with a slotted spoon. Strain and clarify stock; remove fat as directed above. Makes about 4 1/2 cups stock.

Recipe categories: Soups & stews, Whole chicken, Stocks.

Rating:

4.2

Average rating: 4.2, total votes: 9

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