*  Exported from  MasterCook  *
 
                               CHICKEN STOCK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Fowl
    1       ea           Neck and giblets chopped
    1       ea           Onion stuck with 2 cloves
    2       ea           Leeks, halved lengthwise
    2       ea           Carrots
    1       ea           Stalk of celery, halved
    2       ts           Salt
    6       ea           Parsley sprigs
    1       ea           Unpeeled garlic clove
    1       ea           Bay leaf
 
   In a kettle combine the fowl, the neck and the
   giblets, and 12 cups cold water, bring the water to a
   boil, and skim the froth.  Add 1/2 cup cold water,
   bring the stock to s simmer, and skim any froth.  Add
   the onion, the leeks, the carrots, the celer, the
   salt, and the parsley, thyme, garlic clove, and bay
   leaf and simmer the stock, skimming the froth for 2
   hours.  Remove the fowl from the kettle, remove the
   meat and skin from the carcass, and reserve the meat
   for another use.  Chop the carcass, return it and the
   skin to the kettle, and simmer stock, adding boiling
   water if necessary to keep ingredients barely covered,
   for 2 more hours.  Strain the stock through a fine
   sieve into a bowl, pressing hard on the solids, and
   let it cool. Chill the stock and remove the fat.  The
   stock may be frozen.
    Make 6 cups.
  
 
 
                    - - - - - - - - - - - - - - - - - -