Chicken Stock
Source of Recipe
www
1-2 lbs chicken necks & backs
2 tsp. salt
2 stalks celery with tops, chunked
2 whole peppercorns
1 sm. onion, cut into eighths
Place all ingredients in crock pot. Add water to cover. Cover and
cook on low setting 10 to 18 hours. Strain through dampened
cheesecloth before using. Makes 8 cups strained stock (about 3 1/2
quarts).
To clarify stock: remove bones and vegetables from crock pot. Turn
to high setting for 15 minutes. Stir in 2 egg whites and broken
egg shells. Allow to heat 15 minutes to 1 hour. Strain through
dampened cheese cloth.
To defat stock: place in large bowl and refrigerate overnight.
Fat will salidify on top of stock and will be easy to remove.
member logon
