Green Onion Fern Garnish
- 1 whole green onion (whose leaves are securely joined and is free of cracks and bruises)
- pitcher or container of cold water
- 1 Tbsp. oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 2 ribs celery, chopped
- parsley stems (about half of the stems from 1 bunch)
- 4 lb. whole chicken legs or backs and wings, cut into 2-inch pieces
- 2 qt. cold water
- 2 bay leaves
- Heat oil and onion in large pot on medium-high heat; saut until colored and softened slightly, 2 to 3 minutes. Add celery and carrot and cook until almost tender. Pour into a large bowl. Put half the chicken in pot; saut both sides until lightly browned, 4 to 5 minutes. Add cooked chicken to vegetable bowl and saut remaining chicken. Return vegetables and chicken to pot; cover. Cook on low until chicken releases juices, about 20 minutes. Increase heat to high; add water, salt and bay leaves and simmer, then cover and barely simmer until the stock is rich and flavorful, about 30 minutes. Strain stock and discard solids. Cool and place in container in fridge until cold and all fat rises to the top and sets. Skim fat off. Stock will keep up to 2 days in fridge and 6 months in freezer. Makes about 2 quarts.
green onion, pitcher, oil, onion, carrot, celery, parsley stems, chicken, cold water, bay leaves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=93740 (may not work)