Recipe - Easy Chicken Stock

5 pound Chicken parts (see notes)
16 cup Water
2 md Onions peeled and
Quartered
2 Carrots chopped
2 Celery stalks chopped
8 Peppercorns
6 Sprigs parsley
2 Bay leaves
Several sprigs fresh thyme
One half teaspoon Dried thyme
2 Whole cloves

1. Place chicken parts in a large pot, cover with the water and bring to a
gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim
foam occasionally.

3. Strain stock through a cheeseclothlined colander or wiremesh sieve.
Cool to room temperature. To use broth immediately, blot up liquid fat from
surface by touching the globules lightly with a paper towel. If you're not
using it the same day, refrigerate; spoon off the fat when it solidifies on
the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

Recipe By : the California Culinary Academy

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