A full-bodied chicken stock is indispensable for making soup. This version yields both enough stock and meat for this simple soup as well as 2 others (see related recipes at left). Storage tip: To store the stock, let it cool completely, then cover and refrigerate for several hours or overnight. Before using the stock, skim the fat from the surface. The stock will keep in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. The chicken meat will keep in the refrigerator for up to 3 days.
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