Yield: 16 servings
|2 pounds||Chicken bones, back and|
|\N \N||Water -- to cover|
|1 \N||Celery stalk|
|1 \N||Onion -- quartered|
|1 \N||Bay leaf|
In a large stockpot combine chicken bones, back, and neck and the water.
Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-½ hours.
Makes 4 to 6 cups.
Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock.
Recipe By : the California Culinary Academy