Recipe - White Chicken Stock

6 pound Chicken bones or wings;
coarsely chopped
1 lg Onion; coarsely chopped
1 small Carrot; coarsely chopped
1 small Celery rib; coarsely chopped
1 Garlic head; halved
crosswise
2 Sprigs fresh thyme
2 Sprigs fresh flatleaf
parsley
1 teaspoon Whole black peppercorns
1 Dried bay leaf

Place the chicken bones in a large stockpot, and add enough cold water to
cover by 2 inches. Bring the liquid to a boil over mediumhigh heat,
skimming off any foam that rises to the surface. Add remaining ingredients.
Reduce heat to low, and gently simmer stock, uncovered, until it is very
flavorful, at least 6 hours.

Set a sieve over a large bowl; strain stock. Let cool completely. Skim and
discard the clear yellow fat that rises to the surface. (You may prepare
turkey stock up to 4 days ahead, and store, refrigerated, in an airtight
container, or freeze up to 3 months.)

Makes about 2 One half quarts.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Copyright: "1997
Doubleday $45" Yield: "2 One half quarts"

Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g
Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C

Converted by MM_Buster v2.0n.