- G. Granaroli XBRG76A Chicken Stock: 3 To 4 lbs chicken necks,
-wings, and backs 10 c Water
1 Onion , chopped
2 Stalks celery
2 Sprigs parsley
Salt and pepper to taste
Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth. 1 lg head of escarole washed well and chopped coarsly.
Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.