Title: Basic Chicken Stock
Categories: Soups
Yield: 1 Servings

1 Chicken, cut in half
10 c Water
2 Peeled onions
4 Whole cloves
2 Celery stalks, cut
2 Carrots, cut
8 Whole peppercorns
1 Bay leaf
2 ts Salt
1 tb Chopped parsley
1/2 ts Dried thyme
Pepper

Place all ingredients in 6 quart stock pot; bring to boil. Reduce
heat, partially cover pot & simmer gently 1 hour. Remove chicken,
cool slightly. Discard skin. Remove chicken from bones; cover &
refrigerate for use in soups, casseroles & salads. Return bones to
pot, & continue to simmer 1 hour more. Strain chicken stock, pressing
solids to extract all liquid. Discard solids. Cover & refrigerate;
use within 2 days. For longer storage skim fat & freeze. Remove
hardened fat from cold stock.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip