| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 6 |
lb |
Chicken bones or wings; coarsely chopped |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
sm |
Carrot; coarsely chopped |
| 1 |
sm |
Celery rib; coarsely chopped |
| 1 |
|
Garlic head; halved crosswise |
| 2 |
|
Sprigs fresh thyme |
| 2 |
|
Sprigs fresh flat-leaf parsley |
| 1 |
ts |
Whole black peppercorns |
| 1 |
|
Dried bay leaf |
INSTRUCTIONS
Place the chicken bones in a large stockpot, and add enough cold water to
cover by 2 inches. Bring the liquid to a boil over medium-high heat,
skimming off any foam that rises to the surface. Add remaining ingredients.
Reduce heat to low, and gently simmer stock, uncovered, until it is very
flavorful, at least 6 hours.
Set a sieve over a large bowl; strain stock. Let cool completely. Skim and
discard the clear yellow fat that rises to the surface. (You may prepare
turkey stock up to 4 days ahead, and store, refrigerated, in an airtight
container, or freeze up to 3 months.)
Makes about 2 1/2 quarts.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 -
Doubleday - $45" Yield: "2 1/2 quarts"
Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g
Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C
Converted by MM_Buster v2.0n.
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