| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; peeled and quartered |
| 1 |
|
Carrot; peeled and chopped |
| 2 |
|
Celery stalks; chopped |
| 1 |
|
Head of garlic; cut in half |
| 1 |
|
Bouquet garni |
| 2 |
lb |
Raw chicken bones; rinsed in cold water |
| 4 |
qt |
Cold water |
|
|
Salt and pepper |
INSTRUCTIONS
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. Saute 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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