Here is a recipe for chicken stock, sent in by Mike who lives in the USA.
CHICKEN STOCK
Ingredients
One 3 -4 lb. whole Chicken, cut up.
12-14 cups of cold water
Three Celery stalks, cut in thirds.
Three carrots, cut in thirds.
One onion, halved and quartered.
Six slices of fresh peeled Ginger root.
Two teaspoons of salt.
Cooking
Combine all ingredients in a pot large enough to hold everything and add cold water.
Place over medium high heat. As the water heats, skim the scum that rises to the surface, adjusting the heat so that it does not boil.
Cover and reduce heat to low and simmer for two hours.
Allow it to cool and then strain broth.
Set Chicken meat aside (for Cold Chicken Salad see other recipe).
Pour broth into plastic containers and refrigerate.
When cooled removed hardened fat from the top.
This should make 8-9 cups of broth.
Thanks Mike, keep the recipes coming!
Ken
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Ken
