Recipe - Basic Chicken Stock

1 tablespoon Olive oil
1 lg Onion; peeled and quartered
1 Carrot; peeled and chopped
2 Celery stalks; chopped
1 Head of garlic; cut in half
1 Bouquet garni
2 pound Raw chicken bones; rinsed in
cold water
4 qt Cold water
Salt and pepper

EMERIL LIVE SHOW #EMlA36

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 finemesh
sieve. Discard the bones and vegetables.

Yield: 3 quarts
Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998