Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 98

 1 fowl cut in pieces 4 quarts cold water ¼ cup onion ¼ cup celery 1½ tablespoons salt pepper, cayenne and celery salt bit of bay leaf sprig of parsley

Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear and serve.

If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.