Bailey's chicken stock

Yield: 6 Servings

Measure Ingredient
3 pounds Chicken wings and backs; or other bones
1 medium Veal knuckle; cracked
4 quarts Water
3 larges Onions; peeled and cut in half
2 larges Carrots; scrubbed and cut-into large rings
2 mediums Leeks; carefully washed and cut into large pieces
3 larges Shallots; peeled, left whole
1 large Bay leaf
8 Parsley sprigs
8 larges Leavy celery ribs; broken into large pieces
1 teaspoon Dried thyme
1 tablespoon Salt
2 teaspoons Freshly ground black pepper
1 Whole clove

Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary.

Strain the cooked stock through a damp cheesecloth - lined colander.

Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Makes 3-½ to 4 quarts. The stock may be used as is or frozen.

Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@...> on Jan 28, 1998

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