---------- exported from cookworks for meal-master, v7.0
 
      title: classic white stock
 categories: professional, sauce, soup
   servings: 32
 
      12 lb chicken bones
      12 qt water
       2 c  onion
       1 c  carrot
       1 c  celery
       1 ea bay leaf
     1/4 t  dried thyme
     1/4 t  black peppercorns
       6    parsley
       2    clove
 
 rinse bones and wing tips well 
 place into a stockpot, cover with water, and place over a moderate flame
 bring to a boil, drain, and rinse 
 return bones to the stockpot, cover with 12 quarts cold water, and place
 over a medium flame
 bring barely to a boil, reduce heat to a bare simmer, and skim carefully 
 tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth 
 add the mirepoix and the sachet 
 simmer gently for 3-4 hours, adding water as necessary to cover bones 
 strain through a chinois or cheesecloth 
 cool quickly in a water bath
 cover and chill
 remove and discard accumulated fat from the top of chilled stock
 return to a low flame and reduce as necessary
 use as desired
 
 note:  variations include use of veal bones, beef bones, lamb bones,
 turkey bones, or ham bones - when using beef or veal bones, simmer for
 6-8 hours, turkey or lamb, simmer 3-4 hours
 
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