Recipe - Defatted Chicken Stock

2 lg White onions; medium dice
2 Carrots; medium rough chop
2 Stalks celery; medium rough
chop
5 pound Chicken bones; neck, back
and wings
1 One half ga Water; enough to cover bones
1 Bay leaf
1 Sprig thyme
10 Peppercorns

Place all ingredients in a pot and bring to a boil and skim. Reduce heat so
that the stock simmers. Carefully ladle off any fat that rises to the top
while simmering. Cook for 1 One half to 2 hours. Cool stock and refrigerate
overnight. Most visible fat will rise to the surface and solidify. The next
morning, remove fat from chicken stock.

NOTES : Recipe courtesy of Robert Wong

Recipe by: Cooking Live Show #CL9037

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998