Basic Chicken Stock - Emeril

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - peeled and (large) quartered
1		Carrot - peeled and chopped
2		Celery stalks - chopped
1		Garlic - cut in half
1		Bouquet garni
2 lbs	908g / 32oz	Raw chicken bones - rinsed in cold water
4		Cold water
		Salt and pepper

Recipe Instructions

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

Source:
Emeril TV Show

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