Rape and incest are unfathomably wicked acts of violence and violation that deserve our moral revulsion against the perpetrator and our deepest compassion for the victim. And children are indeed conceived in a very small percentage of rape and incest cases. But this child, painful though the circumstances may be, has done nothing wrong, and perpetuating another act of violence against an innocent victim is not the solution. The fact remains that how someone was conceived does not determine who he or she is. We know this intuitively, given that no one would advocate killing a child already born based upon the way he or she was conceived. We should also remember that there are many couples who are willing and eager to adopt children in such a situation.

Justin Taylor

CATEGORY	CUISINE	TAG	YIELD
Meats		Basics, Stocks, Masterchefs, New york, Am	3	Quarts

INGREDIENTS

5	lb	Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2	lg	Onions, coarsely chopped
2	md	Carrots, peeled, trimmed coarsely chopped
2	lg	Celery, stalks, with leaves, trimmed, coarsely chopped
2		Garlic, cloves, crushed
1	bn	Parsley, stems
2		Thyme, sprigs, OR
1	pn	Thyme, dried
1		Bay leaf
1/2	ts	Salt, coarse
6		Peppercorns

INSTRUCTIONS

Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30
minutes, then add the vegetables and roast for 15 minutes more.
Transfer everything to a stockpot.
Deglaze the roasting pan with a little water, scraping up the
little browned bits, and add them to the stockpot.
Add cold water to cover by about 2 inches and slowly bring to a
boil, skimming all of the froth from the surface as it forms.
Lower the heat and add all of the remaining ingredients except
the peppercorns.  Simmer, uncovered, for 3 hours.  Add water as needed
to cover the ingredients and skim when necessary.
Add peppercorns for the last fifteen minutes of the simmering
process.
Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth.  Gently press the solids to
extract all of the liquid possible.
Discard the solids and cool the liquid to room temperature.
Refrigerate until chilled and lift off the solid fat that forms
at the surface.  Discard the fats.
Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six
months in the freezer.
Yield: 3 to 4 quarts
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Andree Abramoff, Andree's Mediterranean Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”