Chicken Stock

recipe

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American TV chef Emeril Lagasse shares his version of chicken stock, the perfect basis of your soups and sauces

Ingredients

1kg raw chicken bones (including the carcass and, if possible, the neck), rinsed in cool water
3 litres water
coarsley chopped carrot (about 100g)
coarsley chopped celery (about 100g)
coarsley chopped onion (about 200g)
3 cloves garlic
1 tsp salt
1 bouget garni
Makes about 1 1/2 to 2 litres

Preparation: 15 Cook Time: 140 Total Time: 155min

Put the chicken carcass in a large stockpot and cover with the water. Add the remaining ingredients and being to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for hours.
Strain the stock through a fine-mesh sieve and let cool. Refridgerate for hours or overnight, then remove any fat from the surface.
This will keep in the refrigerator for days, or can be stored in the freezer for up to month.

Source: Emeril Lagasse