Chicken Stock I


2 pounds chicken necks, wings, backs, etc.
2 quarts cold water
1 onion, sliced
2 stalks celery, sliced
1 sprig parsley
1 sprig thyme
8 peppercorns


Combine all ingredients in soup kettle. Bring to a boil, skim, reduce heat, and simmer 2 hours, partially covered. Strain, cool, and chill. Skim fat from top.


6 cups

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