Chicken Soup Stock
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INGREDIENTS 3 pounds chicken necks and backs
4 stalks celery, chopped in large pieces
6 carrots, chopped in large pieces
2 yellow onions, chopped in large pieces
Salt and pepper to tasteBoil the chicken necks and backs in water to cover. Add the celery, carrots and yellow onions. Add salt and pepper. Simmer for 2 hours. Strain and refrigerate.
Makes 2-1/2 quarts
NOTE -If you have a bit of this in your refrigerator, you will think of marvelous soups to make. Jewish people call this Gildern yoich, or golden soup.
HINT - To remove the fat from top of soup stock, use a plastic tube. Plastic tubing about 1/3-inch in diameter can be purchased at hardward stores. Strain the stock, and then remove the stock from beneath the fat by siphoning with the plastic tube. Tip the kettle holding the stock so that you can always keep the siphoning tube beneath the level of the fat. This works very well.