Custom Catering's

Chicken Stock
Yield -1 Gallon Stock

Ingredients
5 -7 LBS CHICKEN BONES (Gizzards, hearts, and necks optional, NO Livers)
2 LARGE ONIONS (Quartered with skin on)
2 CARROTS (Chopped into large pieces)
5 CELERY STALKS
2 GALLONS WATER

Method
In a large stock pot and over high heat, add water and all ingredients and bring to a boil.

Reduce heat and allow to simmer for 1&1/2 hours. Strain and discard all bones and seasonings, refrigerate broth until stock gels. When the stock has chilled, skim off any grease that may solidify at the top of the stock.

Alternate Method
If a smoke/roaster is available place the bones in a 225F smoker for 1/2 hour before adding to the stock pot. This will give the stock a decidedly smoky and rich flavor. The stock will also appear slightly darker.

Plate Presentation
If a chicken stock is required for service to guest, then a warmed gravy boat with ladle will usually suffice.

Chef's Notes:
Chicken stock is an integral ingredient in most Cajun/Creole cooking. It is used in making gumbo, jambalaya, steaming rice, ettouffees and many more; learn to make it- learn to use it!

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.