You are here

Classic Chicken Stock

the.instructor's picture
<p><a href="http://www.flickr.com/photos/fabliaux/476226733/">Image Credit</a></p>
Ingredients
  Chicken 3 Pound, skinned (1 In Number)
  Water 5 Quart
  Peppercorns 6
  Whole cloves 6
  Onion with skin 1 Large, quartered
  Carrots 2 , cut into 2 inch pieces
  Parsnips 4 , cut into 2 inch pieces
  Celery stalks with leaves 2 , cut into 2 inch pieces
  Turnips 4 Small, quartered
  Bay leaves 2
  Salt To Taste
Directions

MAKING
1. Take an 8 quart pot and add chicken, peppercorn, cloves and water.
2. Cover the pot and allow the mixture to come to full boil.
3. Lower the heat and let the mixture simmer for 60 minutes
4. Using a small sieve, remove foam from the mixture’s surface.
5. Mix in onions, parsnips, carrots, turnips, celery and bay leaves.
6. Cook for 90 minutes more.
7. Take off from heat and remove bay leaves.
8. Allow to cool thoroughly.
9. Strain and add salt as required.
10. Take out chicken bones and keep aside for future use.
11. Keep in the refrigerator, covered, till served.

SERVING
12. Discard congealed fat from top, spoon onto soup bowls and serve.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.22353
Average: 4.2 (17 votes)