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
