Chicken stock - master chefs

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Chicken Stock - Master Chefs
  Categories: Basics, Stocks, Masterchefs, New york
       Yield: 4 quarts
  
       5 lb Chicken, parts, (backs,             2    Garlic, cloves, crushed
            -- necks, carcasses, and            1 bn Parsley, stems
            -- giblets), (no livers)            2    Thyme, sprigs, OR
       2 lg Onions, coarsely chopped            1 pn Thyme, dried
       2 md Carrots, peeled, trimmed            1    Bay leaf
            -- coarsely chopped               1/2 ts Salt, coarse
       2 lg Celery, stalks, with leaves,        6    Peppercorns
            -- trimmed, coarsely chopped   
  
        Wash chicken parts well and place them in a large stockpot.
   
        Add cold water to cover by about 2 inches and slowly bring to a boil,
   skimming all of the froth from the surface as it forms.
   
        Lower the heat and add all of the remaining ingredients except the
   peppercorns.  Simmer, uncovered, for 3 hours.  Add water as needed to cover
   the ingredients and skim when necessary.
   
        Add peppercorns for the last fifteen minutes of the simmering process.
   
        Strain the "soup" into a large bowl through a colander lined with a
   double layer of dampened cheesecloth.  Gently press the solids to extract
   all of the liquid possible.
   
        Discard the solids and cool the liquid to room temperature.
   
        Refrigerate until chilled and lift off the solid fat that forms at the
   surface.  Discard the fats.
   
        Pour the stock into containers for storage, label and date.
   
        Stock keeps for about 3 days in the refrigerator, and up to six months
   in the freezer.
   
        Source:  New York's Master Chefs, Bon Appetit Magazine
        :        Written by Richard Sax, Photographs by Nancy McFarland
        :        The Knapp Press, Los Angeles, 1985
  
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