Eating Well's Rich Chicken Stock |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ingredients:
3 lbs chicken bones, cut into 3 inch pieces |
1/2 lb veal bone, cut into 3 inch pieces |
1 medium onion, peeled and quartered |
1 stalk celery, cut into 2 inch lengths |
1 carrot, cut into 2 inch lengths |
Directions:
1. Trim chicken bones of any skin or fat.
2. Place all ingredients into a large stockpot along with 8 cups cold water.
3. Bring to a boil, then reduce heat and simmer, partially covered for 6 hours. Add water as needed during cooking to keep bones covered.
4. Strain stock though a fine sieve. Discard solids.
5. Chill stock, then remove hardened fat and discard.
6. Keeps in the refrigerator for 2 days, freezes for up to six months.
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