2 ½ qt. Cold Water

1 large Celery Rib, with leaves, coarsely chopped

1 Scallion, top discarded, coarsely chopped

2 Carrots, coarsely chopped

1 Yellow Onion, coarsely chopped

1 bunch cilantro stems

4 to 5 cloves garlic

½ tsp. White Pepper

1 tsp. Salt

1 Bay Leaf

 

Combine all ingredients in a stockpot over high heat.  Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface.  Remove from heat and cool.  Remove the chicken, cool, and reserve for another use (such as salsa chicken).  Strain off vegetables and discard.  Cover and refrigerate the stock.  The next day, remove and discard any fat that has collected on the surface.

 

From Chevy’s Tex Mex Cookbook

 

 

Yield:

Calories:

Fat:

Fiber: