| 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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”