Title: Budget: homemade chicken stock
 Categories: Soups, 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]