🫙 From the Spice Rack
Chicken Stock- Great Chefs
2 lb Chicken, backs, necks, and -- gizzards 3 ea Celery, stalks, roughly -- chopped 2 md Carrots, chopped 2 md Onions, chopped 4 ea Parsley, sprigs 1 t Salt Put the chicken pieces,...
maineasy
Ingredients4 items
Ingredients
- 2lbchicken, backs, necks, and
- 2medium onions, chopped
- 4ea parsley, sprigs
- 1tsp salt
Directions
- 1
2 lb Chicken, backs, necks, and -- gizzards 3 ea Celery, stalks, roughly -- chopped 2 md Carrots, chopped 2 md Onions, chopped 4 ea Parsley,
- 2
Bring to a boil, reduce heat and simmer for 2 hours or more
- 3
Skim fat and strain
- 4
Stock will keep well in a refrigerator for up to five days
- 5
Frozen, it can be stored for two or three months
- 6
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Resta