Yield: 1 servings
|6 pounds||Chicken bones or wings; coarsely chopped|
|1 large||Onion; coarsely chopped|
|1 small||Carrot; coarsely chopped|
|1 small||Celery rib; coarsely chopped|
|1 \N||Garlic head; halved crosswise|
|2 \N||Sprigs fresh thyme|
|2 \N||Sprigs fresh flat-leaf parsley|
|1 teaspoon||Whole black peppercorns|
|1 \N||Dried bay leaf|
Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients.
Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours.
Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.) Makes about 2½ quarts.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1997 - Doubleday - $45" Yield: "2 ½ quarts" Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C Converted by MM_Buster v2.0n.