Chicken Stock

Ingredients:

1 medium roasting Chicken, cleaned

4 Celery stalks, cut in large chunks

4 large Carrots, peeled, chopped in large pieces

2 large Onions, chopped

4 Garlic cloves

1 tbs Pepper

1 tbs Salt

2 tsp Poultry Seasoning

2 Bay Leaves

1 1/2 gallons Water

Directions:

Put all ingredients in a large pot. Bring to boil. Lower to simmer and cover. Simmer for 3 hours. Let cool. Remove the meat and vegetables. Strain liquid to remove remaining solids. Refrigerate til use.

The stock can be made days ahead of time. The fat and oils will congeal on top when refrigerated. This can be skimmed off prior to use for a healthier stock.

- B Medvid

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