Title: Budget: Homemade Chicken Stock
Categories: Stock, Poultry etc
Yield: 8 Cups

3 lb Chicken backs and necks
1 Onion
4 Whole cloves
4 Fresh parsley sprigs
1 Celery stalk, chopped
1 Carrot, chopped
1 ts Dried thyme
1 Bay leaf

In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from
top. Reduce heat; simmer for 1-1/2 hours.

Strain through sieve, discarding vegetables and chicken bones. Refrigerate
for 8 hours. Remove and discard chicken fat from surface.

8 1/2 cups for $3.37 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini