Title: Chicken Stock - Great Chefs
Categories: Basics, Stocks, Masterchefs, Norleans, L16
Yield: 2 Quarts

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

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