Yield: 8 Cups
|3 pounds||Chicken backs and necks|
|4||Fresh parsley sprigs|
|1||Celery stalk, chopped|
|1 teaspoon||Dried thyme|
In large saucepan, combine 12 cups cold water, chicken, onion, cloves, parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from top. Reduce heat; simmer for 1-½ hours.
Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.
8½ cups for $3.37 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...