*  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.
 
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