*  Exported from  MasterCook  *

                          Defatted Chicken Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chicken (bony parts)
   4      quarts        Water
   8                    Celery ribs
   4      medium        Carrots
   4      medium        Onions
   2      medium        Turnips
   2                    Garlic cloves -- whole
     1/2  cup           Chopped fresh parsley
   1      teaspoon      Dried thyme
   1      large         Bay leaf
   2                    Whole cloves
   8                    White peppercorns -- whole

Chop the vegetables in quarters or very large pieces.
Place the chicken and water in a large stockpot and boil for 30 minutes
. Skim off the foam and add the remaining ingredients.  Bring the stock
 back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half.
Cool the stock and strain it through a colander that has been lined with damp
 cheesecloth.  Pour the strained stock into an airtight container and refrigerate
 for several hours until the fat has solidified to form a seal on top.  When ready
 to use, carefully remove the solid fat with a spatula and discard.
Refrigerate stock for up to 3 days or freeze. 
 This recipe yields about 2 quarts of chicken stock.

 Comments:  Freeze your stock in ice-cube trays, then pop the frozen squares
 into resealable freezer bags for easy access.

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