| 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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