*  Exported from  MasterCook  *

                         Classic Chicken Stock

Recipe By     : Suzanne Martinson -- Pittsburgh Post-Gazette
Serving Size  : 1    Preparation Time :0:00
Categories    : ***                              Poultry
               Soups & Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      pounds        chicken bones and parts
  2      quarts        cold water -- up to 3 quarts
  1                    carrot -- sliced
  1                    onion -- peeled and quartered
  1      stalk         celery -- sliced
  1                    bay leaf
  2      sprigs        thyme
    1/2  teaspoon      black peppercorns

In a soup pot, boil chicken bones in water.

Add all other ingredients.  Return to a boil, then turn down heat to
a slow simmer.  Simmer for two hours.

Skim fat and foam off the top.

Strain the liquid (ideally through a cheesecloth, if available).
Salt to taste.

You can store in refrigerator for two weeks or in freezer for months.
For freezer, store in ice cube trays.

To make a further reduced demi-glacé ideal for sauces, simmer the
stock for two more hours.

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