Chicken Stock
	1 2kg    chicken   3 ltrs    cold water   1 tsp    salt   2 sticks    celery   1 small    onion   1   parsnip   1 tbs    parsley   1   bay leaf   ½ tsp    dried thyme or   1½ tsp    fresh thyme   1   chicken stock cube (preferably Knorr)     1 Rinse chicken. Chop celery. Peel and chop onion. Peel and dice parsnip. Chop parsley. Chop fresh thyme. 2 Place the chicken in the cold water in a large saucepan and bring to the boil over a medium heat. Skim off any foam that forms on top of the water as the chicken cooks. 3 When the water is boiling add the remaining ingredients. Cover and simmer until the chicken is tender, which should take about 1 ½ hrs. 4 Leave the liquid to cool, then remove the chicken and strain the stock. Chill the stock in a covered container in the refrigerator; once thoroughly chilled remove the layer of fat that will rise to the top. 5 Use as directed in recipes. The chicken and vegetables may be returned to the stock for a chicken soup meal or you can use the chicken to make Chicken Salad.   Servings: 10 Yield: 10 cups    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat 12.50g   19%   Carbohydrates 3.80g   1%   Dietary Fiber 1.20g   5%   Net Carbohydrates 2.60g       Protein 25.10g   50%      Recipe Type Low Carb, Sauce   Copyright © 2006, The Gourmet Saint