Stocks recipes

Chicken Stock by Emeril's

Course : Stocks
Serves: 5 quarts

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Ingredients:

4 pounds raw chicken bones, including the carcass and necks, rinsed in cool water

8 quarts water

2 cups coarsely chopped carrots

1 1/2 cups coarsely chopped celery

2 cups coarsely chopped yellow onions

6 cloves garlic

4 pieces bay leaves

2 teaspoons salt

2 teaspoons black peppercorns

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried tarragon

Preparation / Directions:

Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours. Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month.

Chicken Stock by Emeril's

Ingredients:

Preparation / Directions:

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