Name: Bailey's Chicken Stock
Ingredients: 3 lb Chicken wings and backs; or other bones; 1 md Veal knuckle; cracked; 4 qt Water; 3 lg Onions; peeled and cut in half; 2 lg Carrots; scrubbed and cut-into large rings; 2 md Leeks; carefully washed and cut into large pieces; 3 lg Shallots; peeled, left whole; 1 lg Bay leaf; 8 Parsley sprigs; 8 lg Leavy celery ribs; broken into large pieces; 1 ts Dried thyme; 1 tb Salt; 2 ts Freshly ground black pepper; 1 Whole clove

We are living in an anxiety-ridden culture. And the amazing thing about it is this is the most indulged, the most lavish society ever. This is the most comfortable society ever. This is the society that has the most, but it seems to be the most angst-ridden, anxious, stressed out and panicked culture ever. We have a massive medical world that exists to do nothing but help people with stress. No worry goes unnamed. No worry goes undefined. No worry goes uncataloged. No worry goes undiagnosed. And no worry goes unmedicated. They just go unrelieved. People live with anxiety. They live with worry. They live with stress. But it’s so common that we don’t even talk about eliminating it. The term is “to manage it.” You take a course, go to a seminar, listen to a lecture, buy a tape on stress management… Then Jesus comes along and says, “I’m not going to teach you how to manage your stress, I’ll eliminate it.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups	6	Servings

INGREDIENTS

3	lb	Chicken wings and backs; or other bones
1	md	Veal knuckle; cracked
4	qt	Water
3	lg	Onions; peeled and cut in half
2	lg	Carrots; scrubbed and cut-into large rings
2	md	Leeks; carefully washed and cut into large pieces
3	lg	Shallots; peeled, left whole
1	lg	Bay leaf
8		Parsley sprigs
8	lg	Leavy celery ribs; broken into large pieces
1	ts	Dried thyme
1	tb	Salt
2	ts	Freshly ground black pepper
1		Whole clove

INSTRUCTIONS

Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen.
Recipe by: Lee Bailey's Soup Meals: Cold-Weather
Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on
Jan 28, 1998

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