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

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