Chicken Stock

Chicken Broth

This is a recipe my Grandmother used and it is good!!! She would cook the chicken until it was falling off the bone. She used what ever was available.

Ingredients:
4 lb Chicken
4 qt Cold Water
1 head of cabbage
1 C of barley
3 Stalks Celery, Sliced
1 Onion, Sliced
3 Carrot, Sliced
4 Fresh Parsley Sprigs
4 Cloves
1 tsp. Peppercorns
1 tsp. Thyme, Dried, Crumbled
1 Bay Leaf

Combine chicken and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface. Add remaining ingredients to pot; simmer 2 hours. Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat. Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. (Can be prepared ahead. Cover and refrigerate 2 days or freeze up to 6 months. or can put in ice trays and use cubes in recipes) Makes 8 cups.

Dianne

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