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Chicken Stock- Great Chefs Recipe
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2 lb Chicken, backs, necks, and -- gizzards 3 ea Celery, stalks, roughly -- chopped 2 md Carrots, chopped 2 md Onions, chopped 4 ea Parsley, sprigs 1 t 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
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