Recipe Detail Low Salt Chicken Stock

Low Salt Chicken Stock

Low Salt Chicken Stock

Save chicken bones in a plastic bag in the freezer for making chicken stock.



Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, 1 1/2 hours, skimming any foam from surface. Strain stock through double layer of cheesecloth, discarding chicken, vegetables, and parsley; season to taste with salt and pepper. Refrigerate until chilled; remove congealed fat from surface of stock.


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