Chicken Stock II
From Soups, Chowders, and Stews
Soups, Stews, Chowders Recipes
Yield: 12 cups
- 3-pound fowl
- 1 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
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.
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