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