Yield: 6 Servings
Measure | Ingredient |
---|---|
5 \N | -(up to) |
6 pounds | Chicken; cut in pieces |
¼ pounds | Celery; sliced |
3 \N | Carrots; sliced (up to) |
5 \N | Sprigs parsley |
2 teaspoons | Salt |
½ teaspoon | White pepper |
Chicken Stock:
1. Place all ingredients except salt and pepper in an 8-quart pot. Add cold water to cover. Bring to a boil over medium-high heat.
2. Skim off fat that rises to top. Add salt and pepper, cover. Reduce heat and simmer for 2-½ hours.
3. Remove chicken pieces. Strain stock through 2 layers of cheesecloth.
Cool stock. Refrigerate until needed. Makes about 6 cups.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEVERAGE: CARTA BLANCA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .