| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Stock, Poultry etc |
8 |
Cups |
INGREDIENTS
| 3 |
lb |
Chicken backs and necks |
| 1 |
|
Onion |
| 4 |
|
Whole cloves |
| 4 |
|
Fresh parsley sprigs |
| 1 |
|
Celery stalk, chopped |
| 1 |
|
Carrot, chopped |
| 1 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
INSTRUCTIONS
In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from
top. Reduce heat; simmer for 1-1/2 hours.
Strain through sieve, discarding vegetables and chicken bones. Refrigerate
for 8 hours. Remove and discard chicken fat from surface.
8 1/2 cups for $3.37 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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