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Chicken Stock - Great Chefs

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Basics Norleans Stocks


  • 2 lb Chicken, backs, necks, and - gizzards
  • 3 Celery, stalks, roughly - chopped
  • 2 md Carrots, chopped
  • 2 md Onions, chopped
  • 4 Parsley, sprigs
  • 1 ts 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
From Gemini's MASSIVE MealMaster collection at