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Chicken Stock

1 large soup chicken (6 to 7 pounds), cut into pieces
6 pounds mixed parts: backs, necks, wings breast bones
2 bouillon cubes
8 to 10 quarts cold water, or enough to cover chicken pieces by 2 inches
2 leeks, coarsely chopped, (include some green tops)
2 large onions, quartered or coarsely chopped
1 large bouquet garni (parsley, thyme and bay leaf)

In a large stock pot or soup kettle, place chicken parts and cover by 2 inches with cold water. Add bouillon cubes. Cover, bring to a boil over high heat, then boil a few minutes lifting off scum and foam with a skimmer.

Add vegetables and bouquet garni, return to a boil, cover, lower heat and cook at a simmer for 4 hours. Stock may be cooked partially covered or covered.

Strain stock into large plastic containers. Cover and refrigerate overnight. When ready to use stock, remove solid layer of fat form the top. Stock will keep about 3 days in the refrigerator, but if kept longer, either freeze or bring to a boil after 3 days and refrigerate again. Periodic boiling extends shelf life of stock. Yields approximately 20 quarts.

Thursday, July 06, 2000

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