| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken backs, necks, thighs, wings |
| 2 |
|
Onions, roughly chopped |
| 2 |
qt |
Water |
| 1 |
|
Carrot, roughly chopped |
| 1 |
|
Celery stalk, roughly chopped |
|
|
BOUQUET GARNI IN CHEESECLOTH: |
| 1 |
|
Bay leaf |
|
|
Parsley |
| 2 |
|
Cloves garlic |
|
|
Thyme |
INSTRUCTIONS
In a tall stock pot heat the vegetable oil. Add the chicken and saute over
moderate heat for about 5 minutes or until browned. Remove and set aside.
Add the onions and saute until golden. Return chicken to stockpot with 1/4
cup of water. Cover and simmer over very low heat for 20 minutes or until
chicken has given off its liquid. Add carrot, celery, remaining water and
bouquet garni. Slowly bring water to a boil, skimming on occasion and
simmer for 30 minutes longer.
Strain, discard the solids and cool to room temperature. Refrigerate and
remove fat the following day. Reheat to adjust the seasoning.
Yield: about 2 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MC-Recipe Digest V1 #348
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6749
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Fri, 20 Dec 1996 17:35:17 -0500
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