| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 8 | Servings |
INGREDIENTS
| 1 | Chicken (3 1/2 pounds) or 3 pounds chicken wings and backs | |
| 1 | md | Onion; unpeeled |
| 3 | Garlic cloves; unpeeled | |
| 1 | Celery stalk or leafy tops of 3 celery stalks | |
| 1 | Carrot; scrubbed, unpeeled | |
| 2 | Bay leaves | |
| 1 | ts | Black peppercorns |
| Salt; to taste |
INSTRUCTIONS
The chicken can be left whole or cut up into 6 to 8 pieces. Combine all the ingredients in a medium-large pot or Dutch oven. Bring to a boil over high heat. Reduce the heat at once to low. Simmer, partly covered, until the meat is barely tender, about 30 minutes. Remove the chicken from the stock. Strain through a fine sieve and skim the fat, discarding the solids in the sieve. Can be stored, tightly covered, 4 to 5 days in the refrigerator, or indefinitely in the freezer. Yield: 8 to 9 cups Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997
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