Title: White Chicken Stock
Categories: Stewart2
Yield: 1 servings

6 lb Chicken bones or wings;
-coarsely chopped
1 lg Onion; coarsely chopped
1 sm Carrot; coarsely chopped
1 sm Celery rib; coarsely chopped
1 Garlic head; halved
-crosswise
2 Sprigs fresh thyme
2 Sprigs fresh flat-leaf
-parsley
1 ts Whole black peppercorns
1 Dried bay leaf

Place the chicken bones in a large stockpot, and add enough cold water to
cover by 2 inches. Bring the liquid to a boil over medium-high heat,
skimming off any foam that rises to the surface. Add remaining ingredients.
Reduce heat to low, and gently simmer stock, uncovered, until it is very
flavorful, at least 6 hours.

Set a sieve over a large bowl; strain stock. Let cool completely. Skim and
discard the clear yellow fat that rises to the surface. (You may prepare
turkey stock up to 4 days ahead, and store, refrigerated, in an airtight
container, or freeze up to 3 months.)

Makes about 2 1/2 quarts.

Source: "Martha Stewart Living - " S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 -
Doubleday - $45" Yield: "2 1/2 quarts"

Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g
Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C

Converted by MM_Buster v2.0n.