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

     Title: Healthy Chicken Stock
Categories: None
     Yield: 16 Servings

     2 lb Chicken bones, back and
          Neck
          Water -- to cover
     1    Celery stalk
     1    Onion -- quartered
     1    Bay leaf
     1    Carrot

 In a large stockpot combine chicken bones, back, and neck and the
 water. Add celery, onion, bay leaf, and carrot. Simmer over low heat
 1-1/2 hours. Strain.

 Note: To remove fat, allow stock to chill for 2 hours. Fat will
 separate and rise to the top. Scoop fat off with spoon and discard.
 Remaining stock may be used in recipes calling for defatted chicken
 stock.

 Recipe By     : the California Culinary Academy

 File
 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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