Title: Chicken Stock, Home Made
Categories: Chicken, Low fat
Yield: 1 Servings

2 lb Chicken Bones -- 1 kg,
Rinsed
2 Onions -- roughly chopped
2 Carrots -- roughly chopped
3 Stalks Celery -- roughly
Chopped
4 Sprigs Thyme
8 c Water -- 2 L/64 fl oz
1 Bay Leaf

In a large stockpot over high heat, bring the bones, onions, carrots,
celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce
the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.
Strain through a fine sieve into a bowl and use imediately or allow to cool
to room temp before refrigerating.

This stock keeps in the refrigerator for up to 1 week or can be frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip