Chicken Stock II

Recipe Ingredients

2		Leeks
2		Carrots
2		Celery stalks
1		Chicken - (2 1/2 to 3 lbs)
		= (or chicken bones and wings)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Whole peppercorns
1		Thyme
1		Bay leaf
4		Water

Recipe Instructions

Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water.

Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender.

Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot. Skim to completely remove fat.

This recipe yields 1 gallon. For a glace, reduce to about 2 1/2 or 3 cups.

Nutrition per 1 cup serving: Calories 18; Fat 0g; Carbohydrates 3g; Cholesterol 4mg; Sodium 88mg; Protein 1g; Fiber 1g; Calories from Fat 0%; Calories from Carbs 67%.

Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)

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