Chicken Stock II

Share: 

Rate this Recipe: 

No votes yet

Ingredients

3-pound fowl
1 carrot, peeled and sliced
3 onions, sliced
1 bay leaf
2 sprigs lovage
4 sprigs parsley
3 leaves basil
1 sprig thyme
1/2 cup dry white wine
4 quarts cold water
Salt and pepper to taste

Instructions

Combine all ingredients in soup kettle. Simmer, partially covered, 1-½ to 2 hours. Skim occasionally. Strain through cheesecloth. Cool, chill, and skim fat from top.

Cooking & Recipes

Yield: 

12 cups

Preparation Method

Add new comment

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box