Stocks: Crockpot Chicken Stock
Source of Recipe
www.emeril.com
List of Ingredients
2 chicken carcasses
1 tablespoon oil
2 teaspoons salt
1/8 teaspoon ground black pepper
1 cup chopped carrots
1 cup chopped celery
3 cups chopped yellow onions
1 head garlic, split in half
1 cup dry red wine
1/2 cup tomato paste
12 cups water
1 Boquet GarniRecipe
Break and crack the bones of the carcasses. Heat the vegetable oil in a 6-quart stockpot over medium-high heat. Season the bones with 1 teaspoon of the salt and the black pepper. Add the bones to the pot and brown for abut 10 minutes, stirring often. Add the carrots, celery, onions, garlic, and the remaining teaspoon salt. Cook, stirring often, until the vegetables are soft, about 5 minutes.
Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water and the bouquet garni, and bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. Makes 4 cups.
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