Name: Basic Chicken Stock
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

So many times I’ve seen men, particularly younger guys, act as if real leadership is shown in correcting others. That’s why young men’s sermons often scold. What they haven’t figured out is that you can often accomplish more by encouragement. There are times to scold. But 80 to 90 percent of what you hope to correct can be accomplished through encouragement. If you look back at your life and consider who influenced you the most, you will probably find that it’s the people who believed in you.

Mark Dever

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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