Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Chicken Stock
- 3 lbs. chicken backs and necks
- 3 qt. cold water
- 4 ribs celery, coarsely chopped
- 6 carrots, unpeeled, sliced thick
- 2 medium yellow onions, peeled and quartered
- 8 whole black peppercorns
Place the chicken backs and necks in a soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients. Bring to a simmer and cook for 2 hours. Be sure to skim off 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 preparation of soups, sauces, or stews.
