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

Contributed by: Edit

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