Recipe for cooking chicken stock

Soups for Salads :: Chicken and Poultry Soups

Chicken Stock

1 (4- to 5-lb.) stewing chicken, cut up
3 qt. water
1 carrot, cut up
1 stalk celery, cut into 1-in. lengths
2 or 3 sprigs parsley
2 tsp. salt

Place chicken in lrg. kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hr.. Strain. Chill. If any fat accumulates over chilled liquid, remove while soup stock is cold.

Makes approximately 1 1/2 to 2 qt. stock. Use the chicken in your favorite dish.