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How To make 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, 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

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