Chicken Stock

* Exported from MasterCook *

Chicken Stock

Recipe By : Gourmet - October '89
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken backs, wings, necks, bones -- any combination
2 onions, peeled & halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery -- halved
2 carrots -- halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme -- crumbled
1 bay leaf

If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the water
to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture
to a simmer, skimming the froth. Add the onions, stuck with the cloves, the
garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the
thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours.
Strain the stock through a fine sieve into a bowl and let it cool to warm.
If a more concentrated flavor is desired boil the stock until it is reduced
to the desired concentration. Chill the stock and remove the fat. Makes
about 10 cups.

- - - - - - - - - - - - - - - - - -