Chicken stock #2
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .