MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Stock for Soup
Categories: Soups
     Yield: 1 Servings

     4 lb Chicken backs, necks
     4 qt Water
     2    Carrots, quartered
     1 lg Onion, quartered
     2 md Celery stalks, trimmed
          -quartered
     5    Peppercorns
     1    Clove garlic (optional)

 Add chicken to cold water, bring to boil and turn down heat.  Add
 vegetables, simmer, skimming foam as needed.  Simmer partially
 covered for 2 - 6 hours, add pepper corns and garlic last hour.  When
 stock is done strain through a double layer of dampened cheesecloth
 and refrigerate, covered, over night.  Next day carefully skim off
 fat. Stock will keep for about 3 days refrigerated or about 3 months
 frozen.

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