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    Top-secret chicken stock


    Source of Recipe


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    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.


 

 

 


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