Recipe - Chicken Soup Stock Basic

3 pound Chicken necks and backs
4 Stalks celery; chopped into
large pieces
6 Carrots; chopped in large
pieces
2 Yellow onions; peeled,
chopped into large pieces
Salt & pepper to taste

Chicken stock or soup is used for soups and sauces that have a lighter
touch that the heavier beef versions. The stock is not expensive to make
nor does it take much time. The result, however, is so far superior to the
canned stuff or the salty chicken bouillon cubes that you won't believe it!
Boil chicken in water to cover. Add celery, carrots and onions. Add salt
and pepper. Simmer for 2 hours. Strain and refrigerate.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.