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Tuesday, 15 January 2013

Easy Chicken Stock

Recipe By:  Miriam Borys

Servings: makes almost 4L of chicken stock (16 cups)

750g    chicken bones (necks & backs) these are usually so cheap in the grocery stock
2          onions – large (peeling is not really necessary as you will strain the stock after cooling)
3          bay leaves
10         black peppercorns
2 cups  leeks (you can use the whole leek or just the ends that you can’t use for soup making)
3 stalks celery (2-3 cups)
1 bunch cilantro stems (save the aromatic leaves for other recipes but use the stems for stock making)
Optional:  fresh thyme, rosemary or oregano
5-6 L COLD water
Wash and chop vegetables  
Add chicken, vegetables, bay leaf, & peppercorns to a large stock pot and cover with cold water. Make sure the cold water covers all the ingredients.
Bring up to the boiling point. Immediately turn down and simmer for 1 hour. Skim off any impurities off the top of the stock but do not disturb the stock.
Cool stock in the fridge overnight if possible to allow the fat to congeal on the top.
Pour stock through a fine wire mesh strainer to preserve the liquid stock and to remove all the impurities. Discard the cooked vegetables and chicken bones.
Keep stock in the fridge for a couple of days until needed or freeze stock for later use.
Principles of Stock Making[i]
Start with cold water that covers all the ingredients
Simmer stock gently
Do not cover
Skim off any impurities that rise to the top but do not stir
Strain carefully
Cool quickly

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

[i] Labensky et al, ‘On Cooking A Textbook of Culinary Fundamentals’ Pearson Prentice Hall, 2006

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