Chicken Stock No. 417

4 lbs chicken bones
8 cups water
4 whole peppercorns, black
1 cup onions, quartered
1/2 cup carrots, chopped
1/2 cup celery, chopped
4 sprigs parsley
1 bay leaf
1/2 tsp thyme, dried
1 clove, whole
1 garlic clove

Put the bones and all ingredients in a kettle. Bring to a boil. Reduce heat to a simmer. Simmer, uncovered, for 1 hour. Skim from time to time to remove the fat and foam from the top. Strain the stock through a piece of cheesecloth or through a fine-screened strainer. Discard the solids. Leftover stock can be frozen. Yields 6 Servings

Posted by Joel Ehrlich to rec.food.recipes on July 3, 1995.