| 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 <4paws@netrax.net>
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”