*  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.



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