Name: Chicken Stock II
Yield: 12 cups
Cuisine: Soups, Stews, Chowders
Ingredients: 3-pound fowl; 1 carrot, peeled and sliced; 3 onions, sliced; 1 bay leaf; 2 sprigs lovage; 4 sprigs parsley; 3 leaves basil; 1 sprig thyme; 1/2 cup dry white wine; 4 quarts cold water; Salt and pepper to taste

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Ingredients

3-pound fowl

1 carrot, peeled and sliced

3 onions, sliced

1 bay leaf

2 sprigs lovage

4 sprigs parsley

3 leaves basil

1 sprig thyme

1/2 cup dry white wine

4 quarts cold water

Salt and pepper to taste

Instructions

Combine all ingredients in soup kettle. Simmer, partially covered, 1-½ to 2 hours. Skim occasionally. Strain through cheesecloth. Cool, chill, and skim fat from top.