 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
|
A basic chicken stock useable in many other dishes. Ingredients:
8 quarts water; to cover chicken |
1 whole chicken hen |
2 celery stalks, cut in pieces |
1 carrot, cut in pieces |
1 tablespoon salt |
8 whole black peppercorns |
1/4 teaspoon poultry seasoning |
Directions:
1. Place the ingredients in a large stewing pot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is done.
2. Remove chicken and strain stock into sealable pint or quart containers.
3. Can, freeze or refrigerate as you wish.
4. Chicken parts, such as, backs, wings, necks, tails, etc., can be substituted for the whole hen. Hens make a richer flavored stock than fryers. Use the chicken meat for other recipes.
|
|