Top-secret chicken stock
Source of Recipe
email
Recipe Introduction
Yield: 2 quarts
List of Ingredients
4 pounds chicken parts
4 quarts cold water
Mirepoix
Mirepoix ingredients:
1 each, diced: large onion, carrot, celery stalk
5 or 6 whole black peppercorns
3 or 4 parsley stems
1 bay leaf
1 sprig fresh thyme
1 1/2 tsps. salt
Recipe
1. Settle the chicken in a large stock pot. Pour in water. It should
cover
the chicken by at least 2 inches; add more if necessary. Slowly bring
to a
boil over medium-high heat, skimming any foam that rises.
2. Adjust heat to establish a slow, lazy simmer. Cover partially and
simmer
for 2 hours, skimming as necessary.
3. Add mirepoix along with the remaining ingredients and continue to
simmer,
skimming as necessary, until the stock is fully flavored, about 1 hour.
4. Remove chicken parts and cool. Save the meat for another use.
Discard the
skin and bones.
5. Pour the stock through a cheesecloth-lined colander into a large
metal
container. Discard the solids.
6. Place the metal container in a sink filled with ice cold water to
cool.
Pour into labeled storage containers. Quarts are handy for soups. Ice
cube-sized portions offer sauce assistance. Store in the freezer for up
to
three months.
|
|
member logon
