INGREDIENTS

INSTRUCTIONS

Prepare vegetables: peel onion and cut into quarters; cut carrot and celery
into thirds; cut leeks in half lengthwise, wash well. Place all the
ingredients in an 8-quart stock pot and cover with cold water. Bring to a
boil over high heat. As the stock approaches a boil, remove any impurities
that rise to the top by skimming with a ladle.
Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim
impurities from time to time while the stock cooks. Taste after 3 hours for
the strength of stock you want. Remove from the heat and let the stock sit
for 10 to 15 minutes, then ladle through a fine strainer.
Once strained, remove the fat from the stock by skimming with a ladle.
(Another way to defat the stock is to place the cooled stock in the
refrigerator overnight. The fat will set on the top and can be easily
spooned off.) Cool by placing the container of strained stock in and ice
water bath, then refrigerate. The stock will keep for about 1 week in the
refrigerator, or freeze in 1-cup batches.
Makes 1 1/2 quarts.
Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the
cooked meat for chicken salad or croquettes.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 quarts"
Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat);
13g Protein; 44g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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