Name: Chicken Stock - Great Chefs
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

The supreme test of goodness is not in the greater but in the smaller incidents of our character and practice; not what we are when standing in the searchlight of public scrutiny, but when we reach the firelight flicker of our homes; not what we are when some clarion-call rings through the air, summoning us to fight for life and liberty, but our attitude when we are called to sentry-duty in the gray morning, when the watch-fire is burning low. It is impossible to be our best at the supreme moment if character is corroded and eaten into by daily inconsistency, unfaithfulness, and besetting sin.

F.B. Meyer

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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