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Chicken or Turkey Stock

Good stock is great for preparation of gravy, dressing, soups and any dishes calling for stock. All dishes are enhanced with the "real stuff." It can be stored in the freezer . Regular skimming while the stock gently boils and straining and degreasing the fat from the surface after it has been refrigerated are the keys to good stock preparation. The condiments are a matter of individual taste.

2 pounds turkey, or chicken parts
8 cups water
2 stalks celery, cut into pieces
1 yellow onion, quartered
1 bay leaf
1/2 teaspoon dried thyme, crushed
3 sprigs fresh parsley
2 slices fresh lemon peels
salt, to taste

Rinse the poultry part and place in a large saucepan with the water. Bring to a boil over high heat, regularly skimming off the froth from the surface. Reduce the heat to a simmer and add the celery, onion, bay leaf, thyme, parsley, lemon peel and salt. Cover partially and simmer until the meat is falling from the bones, about 1 1/2 hours.

Remove from the heat and strain. Let the stock cool, then
refrigerate it in a container with a tight fitting lid. Just
before using lift off the fat from the surface of the stock.

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