Title: Chicken Stock #1
Categories: Soup
Yield: 6 Servings

3 lb Chicken necks & backs
1 lb Onions; roughly cut
1/2 lb Carrots; roughly cut
1/2 lb Celery; roughly cut
3 Stems parsley
1 sm Bay leaf
1 pn Thyme
Salt and white pepper

Combine all ingredients in stock pot, covering with water by 1 1/2-in.
Bring to boil and reduce to simmer. Skim periodically and simmer uncovered
for 2 1/2 to 3 hours. Pass through a fine strainer.

VICTOR'S CAFE

1303 DICKINSON ST, PHILADELPHIA

From the . Downloaded from
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