Name: Chicken Stock, Home Made
Ingredients: 2 lb Chicken Bones -- 1 kg,; Rinsed; 2 Onions -- roughly chopped; 2 Carrots -- roughly chopped; 3 Stalks Celery -- roughly; Chopped; 4 Sprigs Thyme; 8 c Water -- 2 L/64 fl oz; 1 Bay Leaf

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Low fat	1	Servings

INGREDIENTS

2	lb	Chicken Bones — 1 kg,
		Rinsed
2		Onions — roughly chopped
2		Carrots — roughly chopped
3		Stalks Celery — roughly
		Chopped
4		Sprigs Thyme
8	c	Water — 2 L/64 fl oz
1		Bay Leaf

INSTRUCTIONS

In a large stockpot over high heat, bring the bones, onions, carrots,
celery, garlic, thyme and water just to a boil.  Add the bay leaf.  Reduce
the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.
Strain through a fine sieve into a bowl and use imediately or allow to cool
to room temp before refrigerating.
This stock keeps in the refrigerator for up to 1 week or can be frozen.
Recipe By     : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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