| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
3 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken necks or backs, skin |
|
|
and fat removed |
| 1 |
|
Onion, coarsely chopped |
| 1 |
|
Carrot, coarsely chopped |
| 1 |
|
Celery stalk, coarsely |
|
|
chopped |
|
|
Herb bouquet of parsleym bay |
|
|
leaf and thyme tied in |
|
|
cheesecloth |
| 4 |
qt |
Water |
INSTRUCTIONS
Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and
chicken parts on top. Add water, just enough to cover chicken and
slowly bring to a simmer. Turn heat down to keep broth at a slow
simmer and cook for 3 hours, skimming off froth and fat that surfaces
in the first 30 minutes. Also be sure to replace evaporated water.
Strain stock into a clean saucepot. Cool uncovered and refrigerate.
The next day, spoon off any discarded congealed fat from surface.
Yield: 3 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted
to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500
From: Gail Shermeyer <4paws@netrax.net>
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”