| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Soup |
1 |
Servings |
INGREDIENTS
| 5 |
|
To 6 lbs chicken parts, wings, backs, necks |
| 1 |
lg |
Yellow onion; quartered |
| 2 |
md |
Stalks celery; quartered with celer |
| 2 |
md |
Quartered |
| 6 |
|
Sprigs parsley |
| 2 |
|
Bay leaves |
| 12 |
|
Black peppercorns |
| 1 |
ts |
Each dried rosemary and thyme; crumbled (optional) |
| 2 |
|
Cloves garlic |
| 3 |
qt |
Water |
INSTRUCTIONS
In a large stockpot, combine the chicken parts, onion, celery, carrots,
parsley, bay leaves, peppercorns, rosemary, thyme, and water. Bring to a
boil over high heat, lower the heat, and partially cover. Cook at a barely
bubbling simmer for at least 2 hours or up to 4 hours, occasionally
skimming off any scum that collects on the surface.
When the stock has finished simmering, set aside to cool. Strain the liquid
through a sieve or cheese-cloth-lined colander into a large heatproof bowl.
Let cool slightly, cover, and refrigerate. Discard the vegetables and other
solids.
Refrigerate the stock until chilled, then skim off the fat. The stock will
keep, refrigerated, in a tightly covered container for up to 3 days. The
yield varies according to how long the stock has simmered. Yield: 2 to 2
1/2 quart
Recipe By : COOKING LIVE SHOW #CL8740
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 14:58:57 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”