Title: Chicken Stock
Categories: Cooking liv, Soup
Yield: 1 Servings

5 To 6 lbs chicken parts,
-wings, backs, necks
1 lg Yellow onion; quartered
2 md Stalks celery; quartered
-with celer
2 md Quartered
6 Sprigs parsley
2 Bay leaves
12 Black peppercorns
1 ts Each dried rosemary and
-thyme; crumbled (optional)
2 Cloves garlic
3 qt Water

In a large stockpot, combine the chicken parts, onion, celery, carrots,
parsley, bay leaves, peppercorns, rosemary, thyme, and water. Bring to a
boil over high heat, lower the heat, and partially cover. Cook at a barely
bubbling simmer for at least 2 hours or up to 4 hours, occasionally
skimming off any scum that collects on the surface.

When the stock has finished simmering, set aside to cool. Strain the liquid
through a sieve or cheese-cloth-lined colander into a large heatproof bowl.
Let cool slightly, cover, and refrigerate. Discard the vegetables and other
solids.

Refrigerate the stock until chilled, then skim off the fat. The stock will
keep, refrigerated, in a tightly covered container for up to 3 days. The
yield varies according to how long the stock has simmered. Yield: 2 to 2
1/2 quart
Recipe By : COOKING LIVE SHOW #CL8740

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 -0500

From: "Jon and Angele Freeman"