Recipes

CHICKEN STOCK
  • Ingredients
  • 2 (3-1/2-pound) fryer chickens with giblets
  • 4 quarts water
  • 2 medium-size onions
  • 2 celery stalks
  • 2 small bunches fresh parsley
  • salt and freshly ground black pepper
Directions
  1. Put chicken, giblets, water and onion into a large saucepan
  2. Tie onion, celery and parsley together in a cheesecloth and add to pan with salt and pepper
  3. Bring to a boil, reduce heat and cover
  4. Simmer for 2 hours, occasionally removing scum from surface
  5. Strain stock and cool, or refrigerate until following day
  6. Remove fat from surface of stock
  7. Makes about 4 quarts
  8. Meat from cooked chicken can be used in other dishes
  9. Remaining stock will keep 2 to 3 days in the refrigerator or can be frozen.


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