Peter A wrote:
> I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.
>
>
LOL... on first glance I thought this said "I bought two old hens,
retired lawyers..."
I thought to myself "Oh too cute.. he's assigned occupations to his
birds" lol