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.
