Chicken Stock II


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


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.


12 cups

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