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

If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.

C.H. Spurgeon

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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