| 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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