Recipe: Easy Chicken Stock
For 16 Persons
Category: None
5 lb Chicken parts (see notes)
16 c Water
2 md Onions -- peeled and
Quartered
2 Carrots -- chopped
2 Celery stalks -- chopped
8 Peppercorns
6 Sprigs parsley
2 Bay leaves
Several sprigs fresh thyme
1/2 ts Dried thyme
2 Whole cloves
1. Place chicken parts in a large pot, cover with the water and bring to a
gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim
foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.
Cool to room temperature. To use broth immediately, blot up liquid fat from
surface by touching the globules lightly with a paper towel. If you're not
using it the same day, refrigerate; spoon off the fat when it solidifies on
the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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