Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Chicken parts (see notes)
16 c Water
2 md Onions -- peeled and
Quartered
2 Carrots -- chopped
2 Celery stalks -- chopped
8 Peppercorns
6 Sprigs parsley
2 Bay leaves
Several sprigs fresh thyme
1/2 ts Dried thyme
2 Whole cloves

1. Place chicken parts in a large pot, cover with the water and bring
to a gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours.
Skim foam occasionally.

3. Strain stock through a cheesecloth-lined colander or wire-mesh
sieve. Cool to room temperature. To use broth immediately, blot up
liquid fat from surface by touching the globules lightly with a paper
towel. If you're not using it the same day, refrigerate; spoon off
the fat when it solidifies on the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

Recipe By : the California Culinary Academy

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