*  Exported from  MasterCook II  *

                              Chicken Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Gallons       Water
  20      Lb            Chicken Backs -- sawn
  10      Lb            Veal Bones -- sawn
   5      Lb            Chicken Feet
     1/2                Celery -- chopped
   1                    Leek -- chopped
   2                    Onions -- chopped
     1/2  Bunch         Parsley Stalks
   5                    Bay Leaves
   1      Tbl           Peppercorns -- crushed
     1/2  Tbl           Thyme Leaf

 1. Blanch the bones by covering with cold water and bringing to the
 boil. Discard water and rinse bones.

 2. Add remaining ingredients. Bring to the boil, then simmer for up
 to 3 hours, with skimming to remove any scum that rises.

 3. Scald clean containers, and strain stock into each, seeing some
 fat into each to act as a protective cap. Cover with saran and
 cool.

 4. This will keep at least a week, but should be part of the regular
 weekly Mise en place. Excess should be frozen or reduced for glac
 d'viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 3:00

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