| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | lg | White onions; medium dice |
| 2 | Carrots; medium rough chop | |
| 2 | Stalks celery; medium rough chop | |
| 5 | lb | Chicken bones; neck, back and wings |
| 1 1/2 | ga | Water; enough to cover bones |
| 1 | Bay leaf | |
| 1 | Sprig thyme | |
| 10 | Peppercorns |
INSTRUCTIONS
Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1 1/2 to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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