Chicken Broth or Stock

Name: Chicken Broth or Stock
Yield: Makes about 1 quart
Ingredients: 1 medium onion, peeled; 1 large stewing chicken, or 4 lbs. chicken necks and backs; 2 sprigs parsley 1 tsp. salt; 1 peeled carrot (optional); 1 branch celery with leaves; 2 whole cloves; ⅛ tsp. pepper Boiling water

Preparation info

Makes about
1 quart

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Keep this on hand in the freezer

Ingredients

1 large stewing chicken, or 4 lbs. chicken necks and backs
1 med

Stock
Gluten-free

Method

Wash chicken and put into a kettle with vegetables and seasonings (stick cloves into onion).
Add boiling water to cover the chicken completely. Cover and simmer gently about 2 hours, or until chicken is tender.
Remove chicken, strip meat from bones and refrigerate for other use. Return bones to broth and simmer another 45 minutes.
Strain broth