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  Healthy Chicken Stock
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 264
Ingredients:
2 lb Chicken bones, back and
Neck
Water -- to cover
1 Celery stalk
1 Onion -- quartered
1 Bay leaf
1 Carrot
Instructions:
In a large stockpot combine chicken bones, back, and neck and the
water. Add celery, onion, bay leaf, and carrot. Simmer over low heat
1-1/2 hours. Strain.

Makes 4 to 6 cups.

Note: To remove fat, allow stock to chill for 2 hours. Fat will
separate and rise to the top. Scoop fat off with spoon and discard.
Remaining stock may be used in recipes calling for defatted chicken
stock.

Recipe By : the California Culinary Academy
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