INGREDIENTS

INSTRUCTIONS

Rinse the chicken parts in hot water from the tap, then drain them
for a moment. In a large pot place the chicken backs and necks in 3
quarts of fresh cold water, along with the other ingredients. Bring
to a simmer and cook for 2 hours. Be sure to skim 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 preparations of soups. Strain and use or strain and
refrigerate for future use.
Comments: This is so easy to make and it freezes well, though the
fresh version is always best, of course. This stock should become
basic in your frugal kitchen, and when you have some in storage you
will be amazed at the clever ways you think of to make good soup from
some strange leftovers. But you have got to have the stock. There is
no way you can run a proper kitchen without having fresh stocks on
hand. If you buy commercially prepared products you are generally
getting little more than salt, and in a very expensive form.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-13-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-10-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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