Basic Chicken Stock (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 150 Minutes |
Ready In: 160 Minutes Servings: 3 |
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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 of cold water |
salt and pepper |
Directions:
1. 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.
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