Basic Chicken Stock |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 cups | |||||||||
| INGREDIENTS: | ||
| 3 pounds chicken pieces, including bones, wings, gat, necks and hearts | 3 quarts cold water | 1 cup celery, coarsely chopped |
| 1 cup carrots, coarsely chopped | 2 large onions, stuck with cloves | 1 cup leeks or green onions, chopped |
| 4 sprigs parsley | 1/2 pound mushrooms, cut into chunks | salt and pepper to taste |
| 1 | Put chicken pieces into a pot and add the water. Bring to boil and skim. Lower heat, cover, and simmer for 2 hours. Add vegetables and simmer, covered for another hour. Strain and season to taste. |