Oster 3246 manual Teaspoon thyme, Whole cloves

Melt in the top of a double boiler: 2 tablespoons butter

Stir in:

2 tablespoons flour When blended, add gradually:

2 cups chicken, veal or fish stock

and stir over low heat until well combined and thickened. Add:

cup mushroom peelings

Place in the double boiler and simmer over-not in-hot water for about 1 hour, stirring occasionally. Strain and add:

a pinch of nutmeg correct the seasoning

and stir occasionally during the cooling process to prevent a crust from forming.

Blanch:

4 Ibs. chicken backs, necks, wings and feet

Drain, discard water and bring the chicken slowly to a boil in:

4 quarts cold water
with:		6 parsley stems
8 white peppercorns
1 bay leaf		1 medium diced onion
1	teaspoon thyme	3 diced stalks celery
6	whole cloves	1 medium diced carrot

Reduce the heat at once and simmer 2-l/2 to 3 hours or until reduced by half. Strain stock. Cool uncovered and refrigerate until ready to use.