Title: Chicken Stock #2
Categories: Soup
Yield: 6 Servings

5 -(up to)
6 lb Chicken; cut in pieces
1/4 lb Celery; sliced
3 Carrots; sliced
4 -(up to)
5 Sprigs parsley
2 ts Salt
1/2 ts White pepper

Chicken Stock:

1. Place all ingredients except salt and pepper in an 8-quart pot. Add cold
water to cover. Bring to a boil over medium-high heat.

2. Skim off fat that rises to top. Add salt and pepper, cover. Reduce heat
and simmer for 2-1/2 hours.

3. Remove chicken pieces. Strain stock through 2 layers of cheesecloth.
Cool stock. Refrigerate until needed. Makes about 6 cups.

MESON DEL LAGO

E. ONTARIO AVENUE, CHICAGO

BEVERAGE: CARTA BLANCA

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.