Title: Mary's Chicken Stock
Categories: Chicken Soup Family
Yield: 1 Servings

		Chicken backs; necks, giblets,
		; fat, etc.*
		Cold water; to cover
1/4	c	Dried onions
1/4	c	Dried parsley
		Salt and pepper; to taste

*I usually use the backs, necks, etc. from at least 2 chickens and include at least one full breast in the stock. I use the cooked breast meat for chicken salad, creamed chicken, chicken tacos, etc. Cover the chicken parts and slowly bring to a boil. Skim stock; reduce heat to a VERY soft simmer for two or three hours. Allow stock to cool slowly. When the stock is still warm BUT NOT HOT, remove the chicken parts and reserve the breast meat for any recipe calling for cooked chicken. Feed the skin, fat, giblets, etc. to your favorite feline. Strain the stock into a couple of quart jars and refrigerate. A thick layer of fat forms on top and seals the stock. IF the fat is not disturbed, the stock keeps well for over a week. The fat is great for browning meats, as a base for a cream sauce or to saute veggies. I use the stock for the base of many soups, stews and stuffing. My family particularly enjoys it as the base for saimin and for egg drop soup. Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Posted to MM-Recipes Digest V4 #6

Recipe by: Mary Spero

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