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Le Bec-Fin Chicken Stock
Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  Makes 10 cups
RECIPE INGREDIENTS
5 quarts water
5 pounds chicken legs or wings
1 medium red onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
1 unpeeled head of garlic
1 bay leaf
DIRECTIONS
Combine all the ingredients in a large pot and bring to a simmer over moderate heat. Cook gently for 1 1/2 hours, skimming occasionally. Strain, then boil to reduce to 10 cups if necessary.
NOTE: The stock can be cooled and then refrigerated for up to 3 days or frozen for up to 1 month. Serve the stock with Steamed and Seared Shellfish in Coconut Broth.
Recipe created by Georges Perrier.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 10 cups
Calories: 90
Fat. Total: 3g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 65mg
% Cal. from Fat: 30%
Cholesterol: 52mg
Protein: 13g
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