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.
Courtesy of Emeril Lagasse
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