| 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 <[email protected]> on Jan 28, 1998
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