Servings
1
Ingredients
- 1 tablespoon Olive oil
- 1 large Onion; peeled and quartered
- 1 Carrot; peeled and chopped
- 2 Celery stalks; chopped
- 1 Head of garlic; cut in half
- 1 Bouquet garni
- 2 pounds Raw chicken bones; rinsed in cold water
- 4 quarts Cold water
- Salt and pepper
Directions
- 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 fine-mesh sieve.
- Discard the bones and vegetables.
- Yield: 3 quarts Posted to recipelu-digest by molony
- net> on Feb 19, 1998