| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Misc, Poultry | 4 | Servings | |
INGREDIENTS
| 5 | lb | Chicken bones and backs |
| 2 | md | Onions; peeled |
| 1 | lg | Leek |
| 1 | lg | Carrot |
| 2 | md | Celery stalks |
| 8 | Parsley sprigs | |
| 1 | Bay leaf | |
| 2 | Whole cloves | |
| 1 | ts | Dried thyme |
INSTRUCTIONS
COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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