| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Soup |
6 |
Servings |
INGREDIENTS
| 5 |
|
-(up to) |
| 6 |
lb |
Chicken; cut in pieces |
| 1/4 |
lb |
Celery; sliced |
| 3 |
|
Carrots; sliced (up to) |
| 5 |
|
Sprigs parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
INSTRUCTIONS
Chicken Stock:
1. Place all ingredients except salt and pepper in an 8-quart pot. Add cold
water to cover. Bring to a boil over medium-high heat.
2. Skim off fat that rises to top. Add salt and pepper, cover. Reduce heat
and simmer for 2-1/2 hours.
3. Remove chicken pieces. Strain stock through 2 layers of cheesecloth.
Cool stock. Refrigerate until needed. Makes about 6 cups.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEVERAGE: CARTA BLANCA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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