Title: Chicken Stock for Soup
Categories: Soup
Yield: 1 Servings
| 4 | lb | Chicken backs, necks |
| 4 | qt | Water |
| 2 | | Carrots, quartered |
| 1 | lg | Onion, quartered |
| 2 | md | Celery stalks, trimmed quartered |
| 5 | | Peppercorns |
| 1 | | Clove garlic (optional) |
Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered for
2 - 6 hours, add pepper corns and garlic last hour. When stock is done
strain through a double layer of dampened cheesecloth and refrigerate,
covered, over night. Next day carefully skim off fat. Stock will keep for
about 3 days refrigerated or about 3 months frozen.