Name: Chicken Stock
Ingredients: 8 lb Raw or roasted chicken bones; Or other poultry bones; 6 qt Water; 3 Carrots; washed, chopped; 2 lg Onions; peeled, chopped; 4 Celeery stalks; including leaves, washed, chopped; 2 Leeks; split, washed,; And sliced; 2 tb Dried thyme; 2 Bay leaves; 3 Garlic cloves; peeled, crushed; 1 tb Salt and black peppercorns; 1 tb Black peppercorns

CATEGORY	CUISINE	TAG	YIELD
Meats		Mike03	1	servings

INGREDIENTS

8	lb	Raw or roasted chicken bones
		Or other poultry bones
6	qt	Water
3		Carrots; washed, chopped
2	lg	Onions; peeled, chopped
4		Celeery stalks; including leaves, washed, chopped
2		Leeks; split, washed,
		And sliced
2	tb	Dried thyme
2		Bay leaves
3		Garlic cloves; peeled, crushed
1	tb	Salt and black peppercorns
1	tb	Black peppercorns

INSTRUCTIONS

Wash the chicken bones in cold water. Put chicken bones in a stock
pot with the water, bring to a boil and skim residue for 10 minutes.
Then place the rest of the ingredients into the pot and return to a
boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam
as it collects on top since this contains impurities that will cloud
your stock. Remove from the heat and cool the stock slightly before
straining it into a bowl through a fine-mesh sieve lined with
cheesecloth. Continue to cool the stock as quickly as possible in a
cold water bath. After the stock has cooled sufficiently, use a spoon
to skim off the fat the has risen to the top. Refrigerate promptly.
This recipe yields 1 gallon.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B42)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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