Chicken Stock - Great Chefs Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken, backs, necks, and
2 medium: Carrots, chopped
-- gizzards,
2 medium: Onions, chopped
3 each: Celery, stalks, roughly
4 each: Parsley, sprigs
-- chopped,
1 tsp: Salt,
Put the chicken pieces, celery, carrots, onions, parsley and
Directions:
salt into a pot and cover with water. Bring to a boil, reduce heat
and simmer for 2 hours or more.
Skim fat and strain. Stock will keep well in a refrigerator for
up to five days. Frozen, it can be stored for two or three months.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef , Restaurant, New Orleans
Source from luhu.jp
and simmer for 2 hours or more.
Skim fat and strain. Stock will keep well in a refrigerator for
up to five days. Frozen, it can be stored for two or three months.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef , Restaurant, New Orleans
Source from luhu.jp