Saturday, November 1, 2014

Chicken stock

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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