INGREDIENTS

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
Discard fat from the top of the canned broth. Heat a very large stockpot.
(If you do not have a large pot, divide the ingredients and cook in 2
pots). Remove from the heat and spray with Pam. Toss in the onion and
carrot, lower the heat, and cover the pot. Cook, stirring frequently over
med-high, add the chicken and cook until the chicken flesh is browned on
both sides, about 5 minutes. Pour in the chicken broth and water, add the
celery and bay leaves and bring to a boil. Boil for 5 minutes. As foam
accumulates, skim it off and discard. Lower the heat to simmer and add the
thyme. Simmer, covered, for 2 hours. Add water as necessary to keep the
chicken covered with liquid. Remove the pot from the heat. Remove the
chicken and allow to cool, then pick the meat from the bones and reserve
for another use. Strain the stock and discard the veggies and bay leaves.
Cool to room temp. Cover and refrigerate overnight. Lift any congealed fat
from the stock and discard. Store for 2 to 3 days in the fridge or freeze
for longer storage. Source: Killer Pancakes by Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998

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