| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
St. Louis |
St. louis p, Post1 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken bones; (do not use organs or skin) |
|
|
Peelings; skins, and tops from vegetables |
| 3 |
|
Carrots |
| 2 |
|
Ribs Celery |
| 1 |
md |
Onion |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig Fresh thyme |
|
|
A few black peppercorns |
|
|
Salt |
INSTRUCTIONS
Place all ingredients in a large pot with enough cold water to cover
by at least 1 inch. Bring to a boil, reduce heat and let simmer for 3
to 4 hours. From time to time, skim the foam that collects on top.
Strain the stock, let it cool, and freeze or refrigerate. Remove and
discard fat that solidifies on top as the soup chills.
Comments: To keep the stock relatively neutral-flavored, avoid using
strong-flavored vegetables such as bell pepper or garlic. If you
don't have enough chicken bones for a whole batch of stock, you can
freeze fresh chicken bones until you do. Or you can get them from
your butcher.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998
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