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Chicken backs, wings, necks, bones; any combination
2
Onions, peeled & halved
2
Whole cloves
4
Unpeeled garlic cloves
1
Rib celery; halved
2
Carrots; halved
1
ts
Salt
6
Long parsley sprigs
12
Black peppercorns
1/2
ts
Dried thyme; crumbled
1
Bay leaf
INSTRUCTIONS
If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the
water to a boil, skimming the froth, add 1/2 cup cold water, and bring the
mixture to a simmer, skimming the froth. Add the onions, stuck with the
cloves, the garlic, the celery, the carrots, the salt, the parsley, the
peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the
froth, for 3 hours. Strain the stock through a fine sieve into a bowl and
let it cool to warm. If a more concentrated flavor is desired boil the
stock until it is reduced to the desired concentration. Chill the stock and
remove the fat. Makes about 10 cups.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 20:02:54 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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