Filed under: Recipes
Chicken Stock
Yields 5 quarts
4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.)
2 gallons water
Place the chicken and water into a large pot. Bring to a boil, and then turn down the heat to a simmer. Cover and simmer for 1-2 hours. Skim surface of stock as necessary.
When done, remove the chicken pieces, and strain if necessary.
You can save the cooked chicken meat for soups and stews.
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