Baileys Chicken Stock

Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary. Strain the cooked stock through a damp cheesecloth - lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it.

SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen. Recipe by: Lee Baileys Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on Jan 28, 1998