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Chapter:Stock Recipes
Section:Chicken
Recipe:Chicken Stock No. 417
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Chicken Stock    No. 417
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     4 lbs       chicken bones
     8 cups      water
     4 whole     peppercorns, black
     1 cup       onions, quartered
   1/2 cup       carrots, chopped
   1/2 cup       celery, chopped
     4 sprigs    parsley
     1           bay leaf
   1/2 tsp       thyme, dried
     1           clove, whole
     1           garlic clove

Put the bones and all ingredients in a kettle. Bring to a boil. Reduce heat
to a simmer. Simmer, uncovered, for 1 hour. Skim from time to time to
remove the fat and foam from the top. Strain the stock through a piece of
cheesecloth or through a fine-screened strainer. Discard the solids.
Leftover stock can be frozen. Yields 6 Servings

Posted by Joel Ehrlich to rec.food.recipes on July 3, 1995.
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