Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Basic Stock for Soups

3 lb Stewing chicken
11 c Water
5 Gingerroot slices
3 Green onions

Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours.

Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions.

Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period.

Makes 7 to 8 cups.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.