Yield: 6 Servings
|6 pounds||Chicken; cut in pieces|
|¼ pounds||Celery; sliced|
|3||Carrots; sliced (up to)|
|½ teaspoon||White pepper|
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, .