Classic Chicken Stock 3 pounds chicken pieces (backs,necks or wings) Put all the ingredients in a large soup pot and add cold water to cover by 1 inch. Bring just to a boil then cut heat down to simmer ... Skim the fat and foam off the top. Simmer very slowly for 2 hours skimming the top every few minutes,adding water to cover when needed..... Remove chicken and vegetables and strain stock using a fine strainer lined with cheesecloth or coffee filters.....Salt to taste (if desired).... Let cool. Refrigerated for up to a week and a half or freeze. I like to pour my stock in ice cube trays and freeze it. Then I put the cubes in a freezer storage bag. This way I can use as little or as much stock as I want. |
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Aria's Cheddar Scalloped Potatoes
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