Chicken stock #2

Yield: 6 Servings

Measure Ingredient
5 -(up to)
6 pounds Chicken; cut in pieces
¼ pounds Celery; sliced
3 Carrots; sliced (up to)
5 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, .

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