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Ingredients
- 3 lb Chicken necks and backs
- 4 stalk celery, minced into large pcs
- 6 x Carrots, minced in large pcs
- 2 x Yellow onions, peeled, minced into large pcs Salt & pepper to taste
Directions
- Chicken stock or possibly soup is used for soups and sauces which have a lighter touch which 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 possibly the salty chicken bouillon cubes which you will not believe it!
- Boil chicken in water to cover. Add in celery, carrots and onions. Add in salt and pepper. Simmer for 2 hrs. Strain and chill.
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