Servings
1
Ingredients
- 1 Chicken, cut in half
- 10 cups Water
- 2 Peeled onions
- 4 Whole cloves
- 2 Celery stalks, cut
- 2 Carrots, cut
- 8 Whole peppercorns
- 1 Bay leaf
- 2 teaspoons Salt
- 1 tablespoon Chopped parsley
- 1/2 teaspoon Dried thyme
- Pepper
Directions
- Place all ingredients in 6 quart stock pot; bring to boil.
- Reduce heat, partially cover pot & simmer gently 1 hour.
- Remove chicken, cool slightly.
- Discard skin.
- Remove chicken from bones; cover & refrigerate for use in soups, casseroles & salads.
- Return bones to pot, & continue to simmer 1 hour more.
- Strain chicken stock, pressing solids to extract all liquid.
- Discard solids.
- Cover & refrigerate; use within 2 days.
- For longer storage skim fat & freeze.
- Remove hardened fat from cold stock.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmkah001.biz