1 author: Peter Fontaine 10/30/2000 class
2 directions: 'Place chicken in roasting pan and cook at 400F until cooked. Pour
3 chicken and any liquid into stock pot. Add vegetables and water to fill pot. Bring
4 to a boil on high. Reduce heat to a simmer and leave lid off. As soup cooks
5 down add more water—simmer ALL day or 2! The longer the better!!
8 Add salt and pepper to taste. When you think it’s done, strain it. Measure amount
9 of stock…you want 1 gallon. If it’s less, add more water…if it’s more then simmer
10 the clear stock until it’s 1 gallon.
13 In a small bowl blend softened butter and flour to make a paste. With a whisk,
14 gradually add paste to hot broth—whisking out all lumps! Taste and adjust seasonings.'
22 name: chickens, or about 5 lb. Chicken backs and thighs
29 name: onions, with their skins