MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Stock
Categories: British, Stocks
Yield: 4 Pints

2 Onions; chopped
2 Celery ribs; chopped
2 Leeks; chopped
25 g Unsalted butter (1 oz)
1 cl Garlic; crushed
1 Bay leaf
1 Fresh thyme sprig
2 Black peppercorns; up to 3
2 kg Chicken (4 lb); chopped
3 3/8 l Water (6 pt)

In a large stock pot, lightly soften the vegetables in butter without
coloring. Add the garlic, bay leaf, thyme, peppercorns, and chopped
chicken. Cover with the cold water and bring to a simmer, skimming
all the time. Allow the stock to simmer for 2-3 hours, then drain
through a sieve. The stock is now ready to use and will keep well
chilled or frozen.

Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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