Food
Chicken Stock II
By Yankee Magazine|Sep 05 2007|
Yield
12 cups
Ingredients
3-pound fowl
1 carrot, peeled and sliced
3 onions, sliced
1 bay leaf
2 sprigs lovage
4 sprigs parsley
3 leaves basil
1 sprig thyme
1/2 cup dry white wine
4 quarts cold water
Salt and pepper to taste
Instructions
Combine all ingredients in soup kettle. Simmer, partially covered, 1-1/2 to 2 hours. Skim occasionally. Strain through cheesecloth. Cool, chill, and skim fat from top.
