• Tommy Centola

Chicken Stock

I use chicken stock more than and other stock. It is more versatile than beff or seafood stock.


2 pounds leftover bones and skin from a chicken, cooked or raw

2 stalks celery, cut into 4-inch pieces

1 large onion, quartered

2 carrots, cut into 4 inch pieces

1 bunch fresh parsley

1 teaspoon salt

1/4 teaspoon black peppercorns

Water

In a large stockpot over medium-high heat, put the chicken bones with enough water to cover them. Add the other ingredients and bring to a boil. Immediately reduce the heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming of the foam that comes to the surface. Remove the bones and strain the stock.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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