Chicken Broth or Stock

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep this on hand in the freezer


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


  • 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