Chicken Stock

Chicken Stock
3 lbs. chicken (cut up) 1.5 kg
1 onion (sliced) 1
1 C carrots (sliced) 250 ml
� C celery with leaves (sliced) 125 ml
� t thyme 2 ml
� t rosemary 2 ml
2 t salt 10 ml
� t pepper 2 ml
2 qt. water 2 L
Place ingredients in large soup pot. Bring to boil; reduce heat, cover, and
simmer 2 to 3 hours. Strain and cool. (Remove chicken meat from bones and
use for salads or other dishes.)
Yield: 2 qt. (2 L)
Cookbook: Caring & Cooking for the Hyper-Active Child
Author: Mary Jane Finsand
Typed By: Susan alexanderjamesmom@gmail.com
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes