Basic Chicken Stock
Categories: Onion, Olive oil, Carrot, Garlic, Chicken, Celery
1 tablespoon of Olive oil
1 large Onion; peeled and quartered
1 Carrot; peeled and chopped
2 Celery stalks, chopped
1 Head of garlic; cut in half
1 Bouquet garni
2 pounds of Raw chicken bones; rinsed in
4 quarts of Cold water
Salt and pepper |
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EMERIL LIVE SHOW #EMlA36 In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Sauté for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables. Yield: 3 quarts Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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