| | Chicken Stock
2 pounds of chicken bones, back and neck
water, to cover
1 stalk celery
1 onion, quartered
1 bay leaf
1 carrot
In a large stockpot combine the chicken bones, back and neck and the water. Add celery, onion, bay leaf and carrot. Simmer over low heat for 1 1/2 hours. Strain. Makes 4 to 6 cups
Defatted Chicken Stock
To remove fat: Allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock |
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