Name: Chicken Stock #1
Ingredients: 3 lb Chicken necks & backs; 1 lb Onions; roughly cut; 1/2 lb Carrots; roughly cut; 1/2 lb Celery; roughly cut; 3 Stems parsley; 1 sm Bay leaf; 1 pn Thyme; Salt and white pepper

CATEGORY	CUISINE	TAG	YIELD
Meats	Philadelphia	Soup	6	Servings

INGREDIENTS

3	lb	Chicken necks & backs
1	lb	Onions; roughly cut
1/2	lb	Carrots; roughly cut
1/2	lb	Celery; roughly cut
3		Stems parsley
1	sm	Bay leaf
1	pn	Thyme
		Salt and white pepper

INSTRUCTIONS

Combine all ingredients in stock pot, covering with water by 1 1/2-in.
Bring to boil and reduce to simmer. Skim periodically and simmer uncovered
for 2 1/2 to 3 hours. Pass through a fine strainer.
VICTOR'S CAFE
1303    DICKINSON ST, PHILADELPHIA
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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