Recipe - Homemade Chicken Stock (Mf)

4 pound Chicken necks or backs, skin
and fat removed
1 Onion; coarsely chopped
1 Carrot; coarsely chopped
1 Celery stalk; coarsely
chopped
Herb bouquet of parsleym bay
leaf and thyme, tied in
cheesecloth
4 qt Water

Put vegetables and bouquet garni on bottom of a 10 quart stockpot and
chicken parts on top. Add water, just enough to cover chicken and slowly
bring to a simmer. Turn heat down to keep broth at a slow simmer and cook
for 3 hours, skimming off froth and fat that surfaces in the first 30
minutes. Also be sure to replace evaporated water.
Strain stock into a clean saucepot. Cool uncovered and refrigerate. The
next day, spoon off any discarded congealed fat from surface.
Yield: 3 quarts
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:51:20 0500

From: Gail Shermeyer 4paws@netrax.net