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    Brown Chicken Stock

    Source of Recipe


    Cooking Light-J/F-03


    List of Ingredients


    • 1/4 pound fennel stalks, cut into 2-inch-thick pieces
    • 3 carrots, cut into 2-inch-thick pieces
    • 1 stalk celery, cut into 2-inch-thick pieces
    • 1 medium onion, unpeeled and quartered
    • 6 pounds chicken pieces
    • 1/2 teaspoon black peppercorns
    • 6 parsley sprigs
    • 5 thyme sprigs
    • 2 bay leaves
    • 16 cups cold water, divided


    Instructions


    1. Preheat oven to 400 degrees.

    2. Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400 for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).

    3. Place the peppercorns, parsley, thyme, and bay leaves in a 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from the broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping up browned bits.

    4. Pour contents of broiler pan into stockpot. Add remaining 12 cups water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.

    5. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaing solids. Cover and chill stock for 8 hours. Skim solifidied fat from surface of broth, and discard.

    6. Yield: 10 cups (servings size: 1 cup). 31 cal, 1.1g fat, 4.7g pro, 0.4g carb, 0.1g fiber, 15mg chol, 0.3mg iron, 19mg sod, 4mg calc.



 

 

 


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