Chicken stock - great chefs
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken, backs, necks, and gizzards |
| 3 | eaches | Celery, stalks, roughly chopped |
| 2 | mediums | Carrots, chopped |
| 2 | mediums | Onions, chopped |
| 4 | eaches | Parsley, sprigs |
| 1 | teaspoon | Salt |
Directions
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 : Box 71112, New Orleans, Louisiana - 1983 : Chef , Restaurant, New Orleans