SCOTT'S CHICKEN STOCK
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 4
Steps:
- Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.
- Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.
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Irine Obeli
[email protected]This is a great recipe for chicken stock. It's easy to follow and the stock turns out delicious.
Bethan Roberts
[email protected]I'm not a big fan of making my own stock, but this recipe is so easy that I don't mind. And the stock is so much better than store-bought.
Aəo Möno
[email protected]This chicken stock is a staple in my kitchen. I use it to make soup, risotto, and even just to flavor rice.
Md kamal Amin
[email protected]I've tried a lot of different chicken stock recipes and this one is by far the best. It's so easy to make and it tastes amazing.
SLEP Pakistan
[email protected]This is my go-to recipe for chicken stock. It's always a hit with my family and friends.
Sarah Miller
[email protected]I love this recipe! The stock is so flavorful and it's so easy to make.
Soft boy Cj Victor
[email protected]This stock is amazing! I used it to make a chicken pot pie and it was the best I've ever had.
WEATHER X
[email protected]I was really impressed with this chicken stock. It's so easy to make and it tastes delicious. I'll definitely be making it again.
MD. Rubel munshi
[email protected]This recipe is a keeper! The stock is so flavorful and versatile. I've used it to make soup, risotto, and even gravy.
Marajul Islam
[email protected]I've made this stock several times now and it's always a hit. It's so easy to make and it tastes so much better than store-bought stock.
Hossein Dashty
[email protected]This chicken stock is amazing! It's so flavorful and rich, and it makes the best soups and stews. I've also used it to make risotto and it was perfect.