Recipe - Baileys Chicken Stock

3 pound Chicken wings and backs; or
other bones
1 md Veal knuckle; cracked
4 qt Water
3 lg Onions; peeled and cut in
half
2 lg Carrots; scrubbed and
cutinto large rings
2 md Leeks; carefully washed and
cut into large pieces
3 lg Shallots; peeled, left whole
1 lg Bay leaf
8 Parsley sprigs
8 lg Leavy celery ribs; broken
into large pieces
1 teaspoon Dried thyme
1 tablespoon Salt
2 teaspoon Freshly ground black pepper
1 Whole clove

Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.

Strain the cooked stock through a damp cheesecloth lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)

Notes: Makes 3One half to 4 quarts. The stock may be used as is or frozen.

Recipe by: Lee Bailey's Soup Meals: ColdWeather

Posted to MCRecipe Digest V1 #1049 by KitPATh phannema@wizard.ucr.edu on
Jan 28, 1998