Stock © llizard aka ejm 2000,2002

Chicken Stock
    1 chicken carcass
    1 large carrot
    1 large unpeeled onion
    1 celery stalk
    3 or 4 mushrooms
    3 stalks of parsley
    3 branches of fresh thyme
    1 bay leaf
    10 peppercorns
    6 cloves
    1 tsp celery seeds
    ½ tsp dry thyme
    ½ tsp dry tarragon
    cold water to cover
Vegetable Stock
    1 large unpeeled sweet potato
    1 large unpeeled potato
    2 large carrots
    2 large parsnips
    1 large unpeeled onion
    1 celery stalk
    1 apple or pear
    3 or 4 mushrooms
    3 stalks of parsley
    3 branches of fresh thyme
    1 bay leaf
    10 peppercorns
    6 cloves
    1 tsp celery seeds
    ½ tsp dry thyme
    ½ tsp dry tarragon
    cold water to cover
Preparation

Wash well and coarsely chop vegetables. Chop up the chicken carcass if you are making chicken stock. Put everything in a large cauldron and cover with cold water. Bring to a boil. Lower the heat, cover and simmer on a low heat - the stock should just be barely smiling - for one hour (NOT longer, or the stock will get an overstewed taste). Strain and use as a base for your favourite soup.



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