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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