Recipe - Marys Chicken Stock

Chicken backs; necks,
giblets, fat, etc.*
Cold water; to cover
One fourth cup Dried onions
One fourth cup Dried parsley
Salt and pepper; to taste

*I usually use the backs, necks, etc. from at least 2 chickens and include
at least one full breast in the stock. I use the cooked breast meat for
chicken salad, creamed chicken, chicken tacos, etc. Cover the chicken parts
and slowly bring to a boil. Skim stock; reduce heat to a VERY soft simmer
for two or three hours. Allow stock to cool slowly. When the stock is still
warm BUT NOT HOT, remove the chicken parts and reserve the breast meat for
any recipe calling for cooked chicken. Feed the skin, fat, giblets, etc. to
your favorite feline. Strain the stock into a couple of quart jars and
refrigerate. A thick layer of fat forms on top and seals the stock. IF the
fat is not disturbed, the stock keeps well for over a week. The fat is
great for browning meats, as a base for a cream sauce or to saute veggies.
I use the stock for the base of many soups, stews and stuffing. My family
particularly enjoys it as the base for saimin and for egg drop soup. Me ke
aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 15, 1997