6 qt Water
1 Frying chicken - 4 lb,
Including liver,neck, etc.
3 sm Onions - with skins
3 Celery stalks - including
Tops
3 Carrots - scrubbed
1 ts Peppercorns
1. Combine all the ingredients in a stock pot. Bring water to a boil
then reduce heat and simmer, uncovered, for 1 hour, periodically
skimming foam off the top as it rises.
2. After 1 hour remove the chicken and continue cooking the stock for
2 more hours.
3. Strain the stock through a colander into a large bowl to remove
the vegetables. Let cool, then refrigerate. Fat will rise to the
surface and coagulate for easy removal.
Yield: Makes about 4 quarts
Each cup has approximately 16 calories, 3.6 g. protein, 0 g. total fat
(0 g. unsaturated fat, 0 g. saturated fat), 0 g. carbohydrates, 0 mg.
cholesterol, 0 g. fiber, 50 mg. sodium, 0 mg. calcium
Exchanges per cup: 1/3 meat.
