Chicken stock. The basis for chicken noodle soup. Easy. Preheat oven to 450F. In a roasting pan, take several pounds (let’s say 4 pounds) of wings and thighs and drumsticks. Coat liberally with salt and pepper and add two to three onions, cut in half, several stalks of celery, cut in half, a few carrots, cut up [...]
Archive for January 23rd, 2009
Chicken Noodle Soup
Posted in Recipes, tagged chicken soup on January 23, 2009 | Leave a Comment »
