Title: Budget: Homemade Chicken Stock
Categories: Soup Chicken Canadian
Yield: 8 Cups

3	lb	Chicken backs and necks
1		Onion
4		Whole cloves
4		Fresh parsley sprigs
1		Celery stalk, chopped
1		Carrot, chopped
1	ts	Dried thyme
1		Bay leaf

In large saucepan, combine 12 cups cold water, chicken, onion, cloves, parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from top. Reduce heat; simmer for 1-1/2 hours.

Strain through sieve, discarding vegetables and chicken bones. Refrigerate for 8 hours. Remove and discard chicken fat from surface.

8 1/2 cups for $3.37 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

: [-=PAM=-] PA_Meadows@msn.com From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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