*  Exported from  MasterCook  *

                              Chicken Stock

Recipe By     : Gourmet - October '89
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken backs, wings, necks, bones -- any combination
   2                    onions, peeled & halved
   2                    whole cloves
   4                    unpeeled garlic cloves
   1      rib           celery -- halved
   2                    carrots -- halved
   1      teaspoon      salt
   6      long          parsley sprigs
  12                    black peppercorns
     1/2  teaspoon      dried thyme -- crumbled
   1      bay           leaf

If using wings, cut each wing at the joint into 3 pieces.  In a stockpot or
kettle combine the chicken parts with 14 cups of cold water.  Bring the water
to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture
to a simmer, skimming the froth.  Add the onions, stuck with the cloves, the
garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the
thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours.
 Strain the stock through a fine sieve into a bowl and let it cool to warm.
 If a more concentrated flavor is desired boil the stock until it is reduced
to the desired concentration.  Chill the stock and remove the fat.  Makes
about 10 cups.

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