Chicken Stock – Great Chefs Recipe

Free Recipe Chicken Stock – Great Chefs

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken Stock – Great Chefs Recipe

2 lb Chicken, backs, necks, and
– gizzards
3 Celery, stalks, roughly
– chopped
2 md Carrots, chopped
2 md Onions, chopped
4 Parsley, sprigs
1 ts Salt

Chicken Stock – Great Chefs Preparation

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 Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 2

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