Defatted Chicken Stock

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken wings and/or backs
4		Water
8		Celery ribs - cut in large pieces
4		Carrots - peeled and cut (medium) into large rings
4		Onions - quartered (medium)
2		Turnips - peeled and quartered (medium)
2		Garlic cloves
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Bay leaf (large)
2		Whole cloves
8		White peppercorns

Recipe Instructions

Place the chicken and water in a large stockpot and boil for 30 minutes. Skim off the foam and add the remaining ingredients. Bring the stock back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half.

Cool the stock and strain it through a colander that has been lined with damp cheesecloth. Pour the strained stock into an airtight container and refrigerate for several hours until the fat has solidified to form a seal on top. When reay to use, carefully remove the solid fat with a spatula and discard.

Refrigerate stock for up to 3 days or freeze. This recipe yields about 2 quarts of chicken stock.

Source:
HOW TO EAT LIKE A SOUTHERNER AND LIVE TO TELL THE TALE by Courtney Parker (c) 1992 - Clarkson N. Potter, Inc., New York - 191 pages - $20.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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