Name: Easy Chicken Stock
Ingredients: 5 lb Chicken parts (see notes); 16 c Water; 2 md Onions -- peeled and; Quartered; 2 Carrots -- chopped; 2 Celery stalks -- chopped; 8 Peppercorns; 6 Sprigs parsley; 2 Bay leaves; Several sprigs fresh thyme; 1/2 ts Dried thyme; 2 Whole cloves

CATEGORY	CUISINE	TAG	YIELD
Meats	California		16	Servings

INGREDIENTS

5	lb	Chicken parts (see notes)
16	c	Water
2	md	Onions — peeled and
		Quartered
2		Carrots — chopped
2		Celery stalks — chopped
8		Peppercorns
6		Sprigs parsley
2		Bay leaves
		Several sprigs fresh thyme
1/2	ts	Dried thyme
2		Whole cloves

INSTRUCTIONS

1. Place chicken parts in a large pot, cover with the water and bring to a
gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim
foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.
Cool to room temperature. To use broth immediately, blot up liquid fat from
surface by touching the globules lightly with a paper towel. If you're not
using it the same day, refrigerate; spoon off the fat when it solidifies on
the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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