Rinse the chicken parts in hot water from the tap, then drain them for a moment. In a large pot place the chicken backs and necks in 3 quarts of fresh cold water, along with the other ingredients. Bring to a simmer and cook for 2 hours. Be sure to skim the froth that forms when the pot first comes to a simmer. The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparations of soups. Strain and use or strain and refrigerate for future use.

Comments: This is so easy to make and it freezes well, though the fresh version is always best, of course. This stock should become basic in your frugal kitchen, and when you have some in storage you will be amazed at the clever ways you think of to make good soup from some strange leftovers. But you have got to have the stock. There is no way you can run a proper kitchen without having fresh stocks on hand. If you buy commercially prepared products you are generally getting little more than salt, and in a very expensive form.

Recipe

issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net