Basic Chicken Stock - Emeril Recipe - Cooking Index
Basic Chicken Stock - Emeril Recipe - Cooking Index
| 1 tablespoon | Olive oil | |
| 1 tablespoon | Onion - peeled and (large) quartered | |
| 1 | Carrot - peeled and chopped | |
| 2 | Celery stalks - chopped | |
| 1 x | Garlic - cut in half | |
| 1 | Bouquet garni | |
| 2 lbs | Raw chicken bones - rinsed in cold water | |
| 4 x | Cold water | |
| Salt and pepper |
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.
Yield: 3 quarts
Source:
Emeril TV Show
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