*  Exported from  MasterCook  *
 
                           Classic Chicken Stock
 
 Recipe By     : Suzanne Martinson -- Pittsburgh Post-Gazette
 Serving Size  : 1    Preparation Time :0:00
 Categories    : ***                              Poultry
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        chicken bones and parts
    2      quarts        cold water -- up to 3 quarts
    1                    carrot -- sliced
    1                    onion -- peeled and quartered
    1      stalk         celery -- sliced
    1                    bay leaf
    2      sprigs        thyme
      1/2  teaspoon      black peppercorns
 
 In a soup pot, boil chicken bones in water.
 
 Add all other ingredients.  Return to a boil, then turn down heat to a slow sim
 mer.  Simmer for two hours.
 
 Skim fat and foam off the top.
 
 Strain the liquid (ideally through a cheesecloth, if available).  Salt to taste
 .
 
 You can store in refrigerator for two weeks or in freezer for months.  For free
 zer, store in ice cube trays.  
 
 To make a further reduced demi-glace ideal for sauces, simmer the stock for two
  more hours.
 
 
 
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