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Title: Chicken Stock - Fgci
Categories: Soup Poultry European
Yield: 3 Quarts
| 3 | lb | Chicken backs and necks |
| 3 | qt | ;cold water |
| 4 | Ribs celery; coarsely chopped | |
| 6 | Carrots; unpeeled, thickly sliced | |
| 2 | md | Yellow onions; peeled and quartered |
| 8 | Whole black peppercorns |
Place the chicken backs and necks in a 12-quart soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other infredients. Bring to a simmer, skimming off any foam, and cook for 2 hours. Be sure to skim off the froth that forms when the pot first comes to a simmer.
The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauce, pasta, or stews.
"The Frugal Gourmet Cooks Italian", Jeff Smith. 1993, William Morrow & Co. ISBN 0-688-07591-6. Typos by Jeff Pruett.
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