| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut in half |
| 10 |
c |
Water |
| 2 |
|
Peeled onions |
| 4 |
|
Whole cloves |
| 2 |
|
Celery stalks, cut |
| 2 |
|
Carrots, cut |
| 8 |
|
Whole peppercorns |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
| 1 |
tb |
Chopped parsley |
| 1/2 |
ts |
Dried thyme |
|
|
Pepper |
INSTRUCTIONS
Place all ingredients in 6 quart stock pot; bring to boil. Reduce
heat, partially cover pot & simmer gently 1 hour. Remove chicken,
cool slightly. Discard skin. Remove chicken from bones; cover &
refrigerate for use in soups, casseroles & salads. Return bones to
pot, & continue to simmer 1 hour more. Strain chicken stock, pressing
solids to extract all liquid. Discard solids. Cover & refrigerate;
use within 2 days. For longer storage skim fat & freeze. Remove
hardened fat from cold stock.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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