Title: Poultry Stock
Categories: Chicken Stock
Yield: 1 1/2 quarts

1		Carcass, fresh or cooked,
		With giblets (except liver)
2	qt	Cold water
1		Small onion, sliced
2		Carrots, peeled and sliced
1		Stalk celery, sliced
1		Bouquet garni
1	ts	Salt

Put the carcass in a large saucepan with the giblets. Add the water and the remaining ingredients.

Bring to the boil uncovered and remove the scum. Cover and simmer for 3 hours. Strain, and when cold remove all traces of fat from the surface.

1 Chicken and Poultry. (Step-by-step cooking series) Barron's. Woodbury, New York MM Format by John Hartman Indianapolis, IN

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