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Name: Chicken Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: And sliced; 2 tb Dried thyme; 8 lb Raw or roasted chicken bones; 3 Garlic cloves; peeled,; Or other poultry bones; 2 Bay Leaves; 1 tb Black peppercorns; 6 qt Water; 3 Carrots; washed, chopped; 2 lg Onions; peeled, chopped; 2 Leeks; split, washed,; 4 Celeery stalks; including; 1 tb Salt and black peppercorns

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INGREDIENTS

And sliced
2 tb Dried thyme
8 lb Raw or roasted chicken bones
3 Garlic cloves; peeled,
Or other poultry bones
2 Bay Leaves
1 tb Black peppercorns
6 qt Water
3 Carrots; washed, chopped
2 lg Onions; peeled, chopped
2 Leeks; split, washed,
4 Celeery stalks; including
1 tb Salt and black peppercorns

INSTRUCTIONS

Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock. Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly. This recipe yields 1 gallon. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B42) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco

NOTES

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Chicken Stock

And sliced
2 tb Dried thyme
8 lb Raw or roasted chicken bones
3 Garlic cloves; peeled,
 Or other poultry bones
2 Bay Leaves
1 tb Black peppercorns
6 qt Water
3 Carrots; washed, chopped
2 lg Onions; peeled, chopped
2 Leeks; split, washed,
4 Celeery stalks; including
1 tb Salt and black peppercorns

Wash the chicken bones in cold water. Put chicken bones in a stock  pot with the water, bring to a boil and skim residue for 10 minutes.  Then place the rest of the ingredients into the pot and return to a  boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam  as it collects on top since this contains impurities that will cloud  your stock. Remove from the heat and cool the stock slightly before  straining it into a bowl through a fine-mesh sieve lined with  cheesecloth. Continue to cool the stock as quickly as possible in a  cold water bath. After the stock has cooled sufficiently, use a spoon  to skim off the fat the has risen to the top. Refrigerate promptly.  This recipe yields 1 gallon.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B42)    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    02-08-1999    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (6488g)
Recipe Makes: 1 servings

Calories: 43
Calories from Fat: 8 (19%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 90.6mg		3 %
Potassium 159.3mg		4 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 6.4g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 43

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