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  Chicken Stock For Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 382
Ingredients:
4 lb Chicken backs, necks
4 qt Water
2 Carrots, quartered
1 large Onion, quartered
2 medium Celery stalks, trimmed quartered
5 Peppercorns
1 Clove garlic (optional)
Instructions:
Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered
for 2 - 6 hours, add pepper corns and garlic last hour. When stock is
done strain through a double layer of dampened cheesecloth and
refrigerate, covered, over night. Next day carefully skim off fat.
Stock will keep for about 3 days refrigerated or about 3 months
frozen.
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