Labadie Recipe Database

Labadie Recipe Database

id	105
Name	Chicken Stock
Main Dish Category	Soups and Stews
Secondary Dish Category
Main Ingredient	Chicken
Other Ingredient
Number of People	1
List of Ingredients	1 whole chicken 18 to 20 c. water 2 stalks celery, chopped 2 carrots, chopped 1 onion, chopped 1 tsp. whole black peppercorns 1 tsp. thyme 2 T. parsley 2 T. lemon juice
Description	Take the whole chicken and rinse it well under cold water. Place in a large stock pot and cover with cold water. (Usually about 18 cups.) Bring to a boil, turn down to simmer for about an hour. Remove the chicken from the water and set aside to cool. To the reserved water, add celery, carrots and onion. Season with peppercorns, thyme, parsley and lemon juice. Once the chicken is cool, clean the meat from the bird. Refrigerate for use in soup or other use, or freeze for future use. Return the chicken bones, fat and scraps to the the cooking liquid or \\"stock\\" and simmer for 2 additional hours. Remove from heat and let stand for about 15 minutes, then strain through a sieve, catching the liquid, which is your pure chicken stock. Either freeze stock or proceed with your recipe.
Time	4 hours
Cooking Type	StoveTop
Difficulty (1-5)	2
Notes	Might want to have two stock pots going at the same time. Notice use of 2 T. lemon juice instead of 2 tsp. salt.
Origin	American
Image