After making all that soup last week we had some celery and carrots left in the fridge that needed to be used up. We also have a freezer full of chicken backs. Time to make some more stock.
12 chicken backs
2 onions, some baby carrots and some celery.
Added to 9 quarts of water with some salt, let it simmer all afternoon and hopefully we'll get 7 quarts of stock tomorrow after it cools and we scrape the fat off the top.
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