CHICKEN STOCK
Ingredients
4 quarts water
2 pounds chicken bones
5 large carrots, peeled and cut into 3” pieces
5 ribs of celery
2 large onions, peeled
1 parsnip, peeled
Heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally.
Strain stock through colander lined with cheese cloth.
Place in plastic container in freezer and use as needed. Heat before serving or follow instructions for recipe you are making.
Pairs Well With
Notes
This recipe makes a gallon, but you can freeze the unused portion for a few months. Reheat as needed.
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