| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Basics, Stocks, Masterchefs, Norleans, L16 |
2 |
Quarts |
INGREDIENTS
| 2 |
lb |
Chicken, backs, necks, and gizzards |
| 3 |
|
Celery, stalks, roughly chopped |
| 2 |
md |
Carrots, chopped |
| 2 |
md |
Onions, chopped |
| 4 |
|
Parsley, sprigs |
| 1 |
ts |
Salt |
INSTRUCTIONS
Put the chicken pieces, celery, carrots, onions, parsley and salt into
a pot and cover with water. Bring to a boil, reduce heat and simmer for 2
hours or more.
Skim fat and strain. Stock will keep well in a refrigerator for up to
five days. Frozen, it can be stored for two or three months.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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