Chicken Stock - Great Chefs

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2 md Onions; chopped
2 lb Chicken; backs, necks, and gizzards
3 stalks Celery; roughly
2 md Carrots; chopped
4 sprigs Parsley
1 ts Salt

Original recipe makes 2



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

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