The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups	6	Servings

INGREDIENTS

3	lb	Chicken wings and backs; or other bones
1	md	Veal knuckle; cracked
4	qt	Water
3	lg	Onions; peeled and cut in half
2	lg	Carrots; scrubbed and cut-into large rings
2	md	Leeks; carefully washed and cut into large pieces
3	lg	Shallots; peeled, left whole
1	lg	Bay leaf
8		Parsley sprigs
8	lg	Leavy celery ribs; broken into large pieces
1	ts	Dried thyme
1	tb	Salt
2	ts	Freshly ground black pepper
1		Whole clove

INSTRUCTIONS

Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen.
Recipe by: Lee Bailey's Soup Meals: Cold-Weather
Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on
Jan 28, 1998

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