| 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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