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Basic Chicken Stock
1
1
1
2
1
1
2
4
Tablespoon Olive oil
Large Onion; peeled, quartered
Carrot; peeled, chopped
Celery stalks; chopped
Garlic bulb; cut in half
Bouquet garni
Pound Raw chicken bones; rinsed in cold water
Quart Cold water
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Fat; 0 Other Carbohydrates
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. This recipe yields 3 quarts of stock.
Basic Chicken Stock
43
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