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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This is a rich, golden chicken stock. Leaving the skins on the garlic and onions adds a deep, beautiful color. It is so good, it can be sipped just by itself on a cold day if you are feeling under the weather. This recipe makes around 15 cups, and I freeze it in 2-cup containers. Always substitute it for water when: cooking rice, home made soup or chili. It will really add to any recipe. Enjoy!! Ingredients:
2 1/2 lbs chicken necks |
2 onions, large |
1 head garlic |
2 tablespoons salt |
1 tablespoon ground black pepper |
1/4 lb butter |
Directions:
1. Put the chicken in a large dutch oven or stewing pot. Cover with cold water and bring to a slow boil. Skim off the foam as needed - possibly 2 times in the next hour of cooking time. After cooking chicken for 2 hours and removing all the foam, add the onions and garlic, WHOLE AND UNPEELED. Simmer for another 2 hours always making sure there is enough water to cover the chicken. Let cool slightly and strain all the onion and garlic. Add one stick of butter to the freshly strained stock, while it is still warm. Stir to melt and distribute the butter before freezing or using.
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