In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container. Yield: About 6 cup Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8770 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Sun, 1 Dec 1996 14:39:49 -0500
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)