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“This was in a Baton Rouge Paper dated 1992. It goes with the Baked Catfish Creole recipe”
6 cups

Ingredients Nutrition


  1. 1. Prepare 1 bouquet garni as follows:Place 1 bay leaf on the flat side of the onion half and secure both ends of the bay leaf to the onion by piercing with the whole cloves.Tie the parsley stems into a small bundle and tuck the garlic inside the celery crevice . With string, wrap all together, including the carrot and leek, so they make a tidy bundle. This makes it easier to remove the vegetables and herbs from the stock when it is ready.
  2. 2. Thoroghly wash the chicken, by holding under running water. Remove any visible fat. Place the chickens in a stockpot and add the cild water. Bring to a boil quickly over high heat, then reduce the heat and simmer gently.
  3. 3. Add the bouquet garni. Adjust the heat so that the surface of the liquid just breaks with bubbles, but does not boil. Skim off foam that accumalates on the surface as stock simmers. Cook uncovered for about 1-1/2 to 2 hours. When done, the meat should fall off the bone, but the bone should be intact.
  4. 4. Turn off the heat and remove the chicken and bouquet garni from the pot. Discard the bouquet garni and set chicken aside to cool until cool enough to handle.
  5. 5. Strain the stock through a strainer or colander lined with several layers of dampened cheesecloth. . If the stock is not to be used immediatly, cool to lukewarm or room temperature, refrigerete and remove the fat that collects on the surface during refrigeration.
  6. 6. Separate the chicken meat from the bones and resrve for use in other recipes.
  7. The stock may be kept in sealed jars in the refrigerator for 3-5 days or frozen in serving -size containers for 6 months.

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