Poultry, Soups and Stews

Chicken Stock

  • 1 Chicken carcass
  • 3 Celery, stalks
  • 2 medium Onions
  • 3 quarts Water or enough to cover carcass
  • 2 teaspoons Salt
  • 1 tablespoon Peppercorns
  • 4 Bay leafs

    • Coarsley chop the veggies leaving the onions unpeeled.

    Place everything in a lrage stockpot and bring to boil.

    Simmerfor 2 hours. Remove from heat and skimany fat that has risen.

    Strain.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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