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  Chicken Stock
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
4 lb Fowl
1 each Neck and giblets chopped
1 each Onion stuck with 2 cloves
2 each Leeks, halved lengthwise
2 each Carrots
1 each Stalk of celery, halved
2 tsp Salt
6 each Parsley sprigs
1 each Unpeeled garlic clove
1 each Bay leaf
Instructions:
In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the celer, the salt, and the
parsley, thyme, garlic clove, and bay leaf and simmer the stock,
skimming the froth for 2 hours. Remove the fowl from the kettle,
remove the meat and skin from the carcass, and reserve the meat for
another use. Chop the carcass, return it and the skin to the kettle,
and simmer stock, adding boiling water if necessary to keep
ingredients barely covered, for 2 more hours. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids, and
let it cool. Chill the stock and remove the fat. The stock may be
frozen.
Make 6 cups.
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