Chicken Stock for Kreplach Soup

Makes about 15-18 cups

1 whole chicken (about 3-4 pounds) cut into pieces

2 marrow bones

4 stalk of celery, cut into large pieces

4 large carrots, peeled and cut into large pieces

3 medium onions, peeled and quartered

3 bay leaves

palmful of kosher salt

10 peppercorns

Handful of fresh parsley

Handful of fresh dill

Water

Into a stock pot place the first 8 ingredients.  Tie the parsley and dill together with kitchen string to make it easier to remove later and add it to the pot.  Then fill with water until the ingredients are just covered.

Place the stock pot on the stove over high heat and bring to boil.  Then reduce heat and simmer for 4 hours.  Let cool in stock pot.  Once the stock has cooled to warm or room temperature put it into a sealable container in the refrigerator overnight.  The fat will separate to the top making it easier to remove.  To use stock simply reheat. 

**Cook’s Note:  I let my broth simmer for up to 6 hours to give it a more concentrated flavor.  The stock can be either refrigerated and used within a few days.  Or you can freeze it, just use it within 3 months.

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One thought on “Chicken Stock for Kreplach Soup

  1. Pingback: Ruth Friedson’s Kreplach Soup | Historic Hostess

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