Chicken Stock

Since Stephen and I both have colds I thought I would post our recipe for chicken stock because I have a feeling I’ll be making a lot of chicken soup this week.

Chicken Stock

  • 1 whole 4 1/2 – 5 pound chicken
  • 1 yellow onion chopped into wedges
  • 2 carrots
  • 2 celery ribs
  • 1 bunch of radishes
  • lettuce or cabbage leaves

Cover the chicken with water in a large stock pot.

Bring the water to a boil and then turn the heat down and simmer for 30 minutes.

As the chicken is simmering skim off the impurities.

Add the onion, carrots, celery ribs, radishes and some lettuce/cabbage leaves.

Simmer, uncovered, for 3 hours and add water if needed.

Strain for impurities.

Let cool, uncovered, for an hour and then refrigerate.


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