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| 8 x ca. 450 g | Raw or roasted chicken bones |
| | Or other poultry bones |
| 6 ca. 1 Liter | water |
| 3 | Carrots; washed, chopped |
| 2 gross | Onions; peeled, chopped |
| 4 | Celeery stalks; including leaves, washed, chopped |
| 2 | Leeks; split, washed, |
| | And sliced |
| 2 Esslöffel | thyme dried |
| 2 | bay leaves |
| 3 | Garlic cloves; peeled, crushed |
| 1 Esslöffel | Salt and black peppercorns |
| 1 Esslöffel | black peppercorns |
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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
Network - (Show # Ml-1B42)
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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