Title: Healthy Chicken Stock
Categories: None
Yield: 16 Servings

2 lb Chicken bones, back and
Neck
Water -- to cover
1 Celery stalk
1 Onion -- quartered
1 Bay leaf
1 Carrot

In a large stockpot combine chicken bones, back, and neck and the water.
Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours.
Strain.

Makes 4 to 6 cups.

Note: To remove fat, allow stock to chill for 2 hours. Fat will separate
and rise to the top. Scoop fat off with spoon and discard. Remaining stock
may be used in recipes calling for defatted chicken stock.

Recipe By : the California Culinary Academy

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