*  Exported from  MasterCook  *

                        CHICKEN STOCK - GREAT CHEFS

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Basics                           Stocks
                Masterchefs                      Norleans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 - 1983
       :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
       :       Chef Daniel Bonnot, Louis XVI Restaurant,
       :       Marie Antoinette Hotel, New Orleans
 

                   - - - - - - - - - - - - - - - - - -