A Basic Chicken Stock Recipe

• 1 lb Chicken parts
• (back, neck, wings, and bones)
• 4 c. Water
• 1 x Carrot minced
• 1 x Onion sliced
• 1 x Celery stalk
• 10 x Black peppercorns
• 5 whl cloves
• 5 x Parsley sprigs
• 1 lrg Bay leaf

1. To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil.
2. With a spoon, remove any foamy scum which collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour.
3. Strain and store in a glass jar in the refrigerator, or possibly freeze in a plastic container.
4. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags.
5. Frzn, stock will last for up to 3 months; refrigerated, for 3 days.

chicken, neck, water, carrot, onion, celery, black peppercorns, cloves, parsley sprigs, bay leaf

Taken from cookeatshare.com/recipes/a-basic-chicken-stock-61842 (may not work)