Chicken or Poultry Stock

By zeenieme

Ingredients

• One cooked or uncooked poultry carcass
• one pound veal bones, sawed into two-inch pieces
• 12 cups water
• One large, unpeeled onion, halved, each half stuck with one clove
• One carrot
• One stalk celery
• One bay leaf
• Six springs parsley
• One -half teaspoon dried thyme

Preparation

Step 1

Place carcass and veal bones in an eight-quart soup pot with the water. Bring to a boil, reduce heat, and skim off film that rises to the surface. Add remaining ingredients and simmer very gently for six hours. Strain stock through a fine seive. Cook stock quickly and refrigerate. When cold, remove the surface fat. The yield is five and one-half cups.