Side Pannel
Chicken Stock
Ingredients List
- 3 lb Chicken backs, wings,
- -necks, bones; any
- -combination
- 2 Onions, peeled & halved
- 2 Whole cloves
- 4 Unpeeled garlic cloves
- 1 Rib celery; halved
- 2 Carrots; halved
- 1 ts Salt
- 6 Long parsley sprigs
- 12 Black peppercorns
- 1/2 ts Dried thyme; crumbled
- 1 Bay leaf
Directions
If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the
water to a boil, skimming the froth, add 1/2 cup cold water, and bring the
mixture to a simmer, skimming the froth. Add the onions, stuck with the
cloves, the garlic, the celery, the carrots, the salt, the parsley, the
peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the
froth, for 3 hours. Strain the stock through a fine sieve into a bowl and
let it cool to warm. If a more concentrated flavor is desired boil the
stock until it is reduced to the desired concentration. Chill the stock and
remove the fat. Makes about 10 cups.
kettle combine the chicken parts with 14 cups of cold water. Bring the
water to a boil, skimming the froth, add 1/2 cup cold water, and bring the
mixture to a simmer, skimming the froth. Add the onions, stuck with the
cloves, the garlic, the celery, the carrots, the salt, the parsley, the
peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the
froth, for 3 hours. Strain the stock through a fine sieve into a bowl and
let it cool to warm. If a more concentrated flavor is desired boil the
stock until it is reduced to the desired concentration. Chill the stock and
remove the fat. Makes about 10 cups.
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