Poultry Stock
Ingredients:
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
Method:
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