Subj : Chicken Stock
To   : All
From : Ben Collver
Date : Sun Jan 07 2024 19:24:55

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Stock
 Categories: British, Stocks
      Yield: 4 Pints

      2    Onions; chopped
      2    Celery ribs; chopped
      2    Leeks; chopped
     25 g  Unsalted butter (1 oz)
      1 cl Garlic; crushed
      1    Bay leaf
      1    Fresh thyme sprig
      2    Black peppercorns; up to 3
      2 kg Chicken (4 lb); chopped
  3 3/8 l  Water (6 pt)

  In a large stock pot, lightly soften the vegetables in butter without
  coloring. Add the garlic, bay leaf, thyme, peppercorns, and chopped
  chicken. Cover with the cold water and bring to a simmer, skimming
  all the time. Allow the stock to simmer for 2-3 hours, then drain
  through a sieve. The stock is now ready to use and will keep well
  chilled or frozen.

  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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