Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
2 lb Chicken backs, necks, thighs
Wings
2 Onions, chopped roughly
2 qt Water
1 Carrot, chopped roughly
1 Celery stalk, chopped
Roughly
Bouquet Garni, wrapped in
Cheesecloth bay leaf,
Parsley, 2 cloves garlic
And thyme

In a tall stock pot heat the vegetable oil. Add the chicken and saute
over moderate heat for about 5 minutes or until browned. Remove and
set aside. Add the onions and saute until golden. Return chicken to
stockpot with 1/4 cup of water. Cover and simmer over very low heat
for 20 minutes or until chicken has given off its liquid. Add carrot,
celery, remaining water and bouquet garni. Slowly bring water to a
boil, skimming on occasion and simmer for 30 minutes longer.

Strain, discard the solids and cool to room temperature. Refrigerate
and remove fat the following day. Reheat to adjust the seasoning.

Yield: about 2 quarts

COOKING MONDAY TO FRIDAY SHOW #MF6749

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