Recipe courtesy of Emeril Lagasse
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Total:
2 hr 40 min
Prep:
10 min
Cook:
2 hr 30 min
Yield:
3 quarts

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, peeled and quartered
  • 1 carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 head of garlic, cut in half
  • 1 bouquet garni
  • 2 pounds raw chicken bones, rinsed in cold water
  • 4 quarts of cold water
  • Salt and pepper

Directions

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.

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