| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 3 | Servings | |
INGREDIENTS
| 4 | lb | Chicken necks or backs, skin |
| and fat removed | ||
| 1 | Onion, coarsely chopped | |
| 1 | Carrot, coarsely chopped | |
| 1 | Celery stalk, coarsely | |
| chopped | ||
| Herb bouquet of parsleym bay | ||
| leaf and thyme tied in | ||
| cheesecloth | ||
| 4 | qt | Water |
INSTRUCTIONS
Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water. Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface. Yield: 3 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <[email protected]>
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