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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken Stock
      Yield: 1 Servings
      5 lb Chicken necks and backs with
           .. all visible fat removed
           Cold water to cover
      4    Carrots; cut in thirds
      4    Stalks celery with leaves;
           .. cut in half
      1 lg Parsnip; cut in thirds
      1    Leek; white part only
           Parsley or dill, use your
           .. preference
      1 lg Bay leaf
      1 lg Onion; cut in half
      6    To 8 peppercorns
  Place all ingredients in an 8-10 quart stainless
  steel pot. Cover with cold water. Bring to a boil
  and remove the residue. Lower the heat and simmer
  2 1/2 hours partially covered. Stock should reduce
  by 1/3 rd and be gelatinous (fairly thick). Strain
  through a triple mesh strainer. cool and place in
  the refrigerator overnight. Remove congealed fat
  before using or freezing. Place in plastic
  containers or ice cube trays. Can remain unused in
  the freezer 3 months.
  Makes 2 quarts.
  If you have the need of salt-halfway through
  cooking add 2 tablespoons Light Miso. This miso
  resembles peanut butter in texture and color. Mix
  with 2-3 tablespoons hot stock to liquefy miso
  from its original thick consistency.
  Add 5-6 uncooked chicken wings for a stronger
  sweeter flavor.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:16:46 EDT