Chicken stock- great chefs

 
                         CHICKEN STOCK - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Stocks
                 Masterchefs                      Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken, backs, necks, and
                         -- gizzards
    3       ea           Celery, stalks, roughly
                         -- chopped
    2       md           Carrots, chopped
    2       md           Onions, chopped
    4       ea           Parsley, sprigs
    1       t            Salt
 
        Put the chicken pieces, celery, carrots, onions,
   parsley and 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 Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans
  
 
 
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