Chicken Stock

Ingredints

-2 white onions
-4 whole cloves
-Bouquet garni
-6 pounds chicken carcasses
-2 large carrots, peeled and coarsely chopped
-3 celery stalks, coarsely chopped
-10 cloves garlic
-1 tablespoon whole black peppercorns

Directions

Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.

Combine all of the ingredients in a stockpot and add water just to cover (about 3 3/4 quart). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low. Simmer uncovered for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.

Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.

Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.

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