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Classic Chicken Stock

---------- exported from cookworks for meal-master, v7.0
title: classic chicken stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove

rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
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<h1>Classic Chicken Stock</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />---------- exported from cookworks for meal-master, v7.0 <br />title: classic chicken stock categories: professional, sauce, soup servings: 32 <br />12 lb chicken bones <br />12 qt water <br />2 c onion <br />1 c carrot <br />1 c celery <br />1 ea bay leaf <br />1/4 t dried thyme <br />1/4 t black peppercorns <br />6 parsley <br />2 clove <br /><br />rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired <br />----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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