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Home Rice Patty With Beef Broth

Rich Chicken Stock Recipe

Ingredients

How to make it

  • Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming occasionally, 3 hours.
  • Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.
  • If using stock right away, skim off and discard any fat. If not, chill stock, uncovered, until cool, then cover; discard fat after it solidifies.
  • Stock can be chilled up to 1 week or frozen up to 3 months.

Reviews & Comments 2

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  • wynnebaer 17 years ago
    Great post....:)
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    Great, great recipe! Almost identical to the way I make chicken stock! It's the best! :)
    Was this review helpful? Yes Flag

The Cook

fireraven Genesee, PA

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