Recipe By: Miriam Borys
Servings: makes almost
4L of chicken stock (16 cups)
Ingredients:
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
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
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'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.