Title: Chicken stock #2
 Categories: Soup
      Yield: 6 Servings
 
      5    -(up to)
      6 lb Chicken; cut in pieces
    1/4 lb Celery; sliced
      3    Carrots; sliced
      4    -(up to)
      5    Sprigs parsley
      2 ts Salt
    1/2 ts White pepper
 
  Chicken Stock:
  
  1. Place all ingredients except salt and pepper in an 8-quart pot.
  Add cold water to cover. Bring to a boil over medium-high heat.
  
  2. Skim off fat that rises to top. Add salt and pepper, cover. Reduce
  heat and simmer for 2-1/2 hours.
  
  3. Remove chicken pieces. Strain stock through 2 layers of
  cheesecloth. Cool stock. Refrigerate until needed. Makes about 6 cups.
  
  MESON DEL LAGO
  
  E. ONTARIO AVENUE, CHICAGO
  
  BEVERAGE: CARTA BLANCA
  
  From the .  Downloaded