Name: Chicken Stock
Yield: Yield: 10 Cups.
Cuisine: United States
Ingredients: ½ pound carrots, coarsely chopped (about 2 cups); 1 cup coarsely chopped celery; 1 garlic clove, peeled; ½ teaspoon dried thyme; 1 bay leaf; 10 sprigs fresh parsley; 10 whole black peppercorns; 16 cups water; 5 pounds meaty chicken bones; 2 cups coarsely chopped onion

Preparation info

Yield:
10 Cups

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

5 pounds meaty chicken bones
2 cups coarsely chopped onion
½

Method

Put the chicken bones in a large stockpot and cover with water. Bring to the boil and drain, discarding the water. Rinse the bones thoroughly and return to the stockpot.
Add the remaining ingredients, including 16 cups water, and bring to the boil. Reduce the heat so t

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Chicken Stock

Ingredients

Method

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