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IngredientsEdit

Directions Edit

  1. In a large stockpot combine Chicken bones, back, and neck and the water. Add celery, Onion, bay leaf, and carrot.
  2. Simmer over low heat 1-½ hours. Strain.

Makes 4 to 6 cups.

Note Edit

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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