Chicken Stock

Recipe

Preparation

Place the chicken backs and necks in a 12-quart soup pot and rinse with very hot tap water.
Drain and add the cold water to the pot, along with the other infredients.
Bring to a simmer, skimming off any foam, and cook for 2 hours.
Be sure to skim off the froth that forms when the pot first comes to a simmer.
The stock will taste a bit flat to you since it has no salt.
Salt will be added when you use the stock in the preparation of soups, sauce, pasta, or stews.

Ingredients

3 lb Chicken backs and necks
3 qt ;cold water
4 ea Ribs celery; coarsely chopped
6 ea Carrots; unpeeled, thickly sliced
2 md Yellow onions; peeled and quartered
8 ea Whole black peppercorns

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