Tom's Chicken Stock

Serves: 12
Total Calories: 37


2 chicken, cut into large pieces
8 quarts water
3 ribs celery, with leaves
2 onions, quartered
2 to 3 cloves garlic, minced
6 sprigs fresh parsley
2 to 3 leeks, white and light green parts
2 bay leaves
1 dozen peppercorn
4 whole allspice balls
1 tablespoon thyme
2 to 3 tablespoons salt, regular or sea salt


Wash chickens in cold water and place in large stockpot. Add water and all remaining ingredients. Partially cover (for a clear broth) and simmer approximately 1 hour. Remove from heat and cool to room temperature. Remove the chicken pieces. Discard all the whole seasoning and vegetables, leaving only the chicken and the broth. Chill broth in the refrigerator until fat solidifies on the surface. Remove the fat and discard. Remove the chicken meat from the bones. Return meat to broth and reheat for chicken soup. For freezing, chicken may be frozen separately from the broth, or return to the broth and freeze.

Spiced with More Tall Tales - Soups, Stews and Chili

Nutritional Facts:

Serves: 12
Total Calories: 37
Calories from Fat: 3

This Tom's Chicken Stock recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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