Chicken Stock II
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Yield: 12 cups
Ingredients:
3-pound fowl1 carrot, peeled and sliced
3 onions, sliced
1 bay leaf
2 sprigs lovage
4 sprigs parsley
3 leaves basil
1 sprig thyme
1/2 cup dry white wine
4 quarts cold water
Salt and pepper to taste
Instructions:
Combine all ingredients in soup kettle. Simmer, partially covered, 1-1/2 to 2 hours. Skim occasionally. Strain through cheesecloth. Cool, chill, and skim fat from top.Browse Similar Recipes
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