Defatted chicken stock

1 Servings

Ingredients

Quantity Ingredient
2 larges White onions; medium dice
2 Carrots; medium rough chop
2 Stalks celery; medium rough chop
5 pounds Chicken bones; neck, back and wings
1½ gallon Water; enough to cover bones
1 Bay leaf
1 Sprig thyme
10 Peppercorns

Directions

Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1½ to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock.

NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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