*  Exported from  MasterCook  *

                       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 - 1983
      :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
      :       Chef Daniel Bonnot, Louis XVI Restaurant,
      :       Marie Antoinette Hotel, New Orleans


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