| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Carrots, Chicken | 1 | Servings | |
INGREDIENTS
| 12 1/3 | c | Canned chicken broth; 2-49 1/2 oz. cans |
| 1 | lg | Onion; chopped |
| 1 | Carrot; chopped | |
| 3 | To 3 1/2 lbs chicken legs and thighs, skinned; fat removed | |
| 12 3/4 | c | Water; 2 cans |
| 1 | Stalk celery, with leaves | |
| 2 | Bay leaves | |
| 1 | ts | Dried thyme |
INSTRUCTIONS
Discard fat from the top of the can of chicken broth. Heat a very large stockpot. (If you do not have a very large stockpot, you can divide the ingredients and make the stock in two stockpots.) Remove from the heat and spray twice with vegetable oil spray. Toss in the onion and carrot, lower the heat and cover the opt. Cook, stirring frequently, over Medium-High, add the chicken and cook until the chicken flesh is browned on both sides, about 5 minutes. Pour in the chicken broth an water. Add the celery and bay leaves, and bring to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard. Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add water as necessary to keep the chicken covered with liquid. Remove the pot from the heat. Remove the chicken and allow to cool, then pick the meat from the bones and reserve for another use. Strain the stock and discard the vegetables and bay leaves. Cool to room temperature. Cover and refrigerate overnight. Lift any congealed fat from the stock and discard. Stor for 2-3 days in the refrigerator or freeze for longer storage. Makes 20-24 cups. Recipe By : Diane Mott Davidson, Killer Pancakes Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 19:35:36 -0400 From: Robertal Banghart <bobbi744@sojourn.com> NOTES : MC formatting and posted by bobbi744@sojourn.com
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