This chicken stock recipe calls for 2 chickens, producing a stock that is very rich and robust. The recipe was submitted by a reader, who writes: "It's easy to prepare and much better than any storebought chicken stock as a base for Won Ton Soup, or other soups requiring chicken broth."
Ingredients:
- 2 whole chickens
- 1 gallon cold water
- 1/4 cup salt
- 1 gallon water
- 6 chicken bouillon cubes
- 2 whole onions, peeled
- More water, as needed
- 1 teaspoon freshly ground white pepper
Preparation:
1. Wash the chickens and place in a stock pot with 1 gallon cold water and 1/4 cup of salt. Allow to soak for 2 hours.
2. Remove the chickens and rinse. Place 1 chicken in a plastic bag and refrigerate. Drain the liquid and clean out the pot.
3. Add the other chicken, 1 gallon water, bouillon cubes and onions into the stockpot. Bring to a boil, reduce heat and simmer for 3 hours with lid on. Remove the chicken.
4. Add enough water to the pot to return to 1 gallon. Add the 2nd (refrigerated) chicken and the white pepper. Bring the liquid to a boil, reduce the heat, and simmer for 3 hours.
5. Remove the chicken and strain liquid. The strained liquid is ready to use and will be very rich and flavorful. Refrigerated, the stock will keep for 5 days. It can also be frozen. Feel free to use the chicken in recipes requiring cooked chicken, such as chicken salad.
This recipe is submitted by a reader, "Mystery." It is reprinted with permission.
2. Remove the chickens and rinse. Place 1 chicken in a plastic bag and refrigerate. Drain the liquid and clean out the pot.
3. Add the other chicken, 1 gallon water, bouillon cubes and onions into the stockpot. Bring to a boil, reduce heat and simmer for 3 hours with lid on. Remove the chicken.
4. Add enough water to the pot to return to 1 gallon. Add the 2nd (refrigerated) chicken and the white pepper. Bring the liquid to a boil, reduce the heat, and simmer for 3 hours.
5. Remove the chicken and strain liquid. The strained liquid is ready to use and will be very rich and flavorful. Refrigerated, the stock will keep for 5 days. It can also be frozen. Feel free to use the chicken in recipes requiring cooked chicken, such as chicken salad.
This recipe is submitted by a reader, "Mystery." It is reprinted with permission.
