This is the same recipe I use which was handed down from my mother. You don't have to use any canned chicken stock. The ingredients themselves create a stock. The only difference is I don't discard the parsley and I don't mash the celery and carrots. The trick is to use plenty of salt during the cooking time.
This is the same recipe I use which was handed down from my mother. You don't have to use any canned chicken stock. The ingredients themselves create a stock. The only difference is I don't discard the parsley and I don't mash the celery and carrots. The trick is to use plenty of salt during the cooking time.