Side Pannel
Bailey's Chicken Stock
Ingredients List
- 3 lb Chicken wings and backs; or
- -other bones
- 1 md Veal knuckle; cracked
- 4 qt Water
- 3 lg Onions; peeled and cut in
- -half
- 2 lg Carrots; scrubbed and
- -cut-into large rings
- 2 md Leeks; carefully washed and
- -cut into large pieces
- 3 lg Shallots; peeled, left whole
- 1 lg Bay leaf
- 8 Parsley sprigs
- 8 lg Leavy celery ribs; broken
- -into large pieces
- 1 ts Dried thyme
- 1 tb Salt
- 2 ts Freshly ground black pepper
- 1 Whole clove
Directions
Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.
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