Olive Onion Basic Chicken Stock

Olive Onion Basic Chicken Stock

Ingredients:
1 Tablespoon Olive oil
1 Large Onion; peeled, quartered
1 Carrot; peeled, chopped
2 Celery stalks; chopped
1 Garlic bulb; cut in half
1 Bouquet garni
2 Pound Raw chicken bones; rinsed in cold water
4 Quart Cold water

Directions:
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates
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. This recipe yields 3 quarts of stock.
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