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Top-ranked recipe named "Healthy Chicken Stock"
In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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