| 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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