chicken_-_white
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chicken_-_white [2022/01/22 15:08] jforbes created |
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| - | ====== White Chicken Stock ====== | ||
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| - | ===== Ingredients ===== | ||
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| - | * 6 lb chicken bones (backs and necks) | ||
| - | * cold water | ||
| - | * 3 ribs celery | ||
| - | * 3 carrots | ||
| - | * 3 onions | ||
| - | * 2 leeks | ||
| - | * 2 tsp whole, black peppercorns | ||
| - | * 2 bay leaves | ||
| - | * 10 to 12 stems fresh parsley | ||
| - | * 3 to 4 stems fresh thyme | ||
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| - | ===== Instructions ===== | ||
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| - | - To start the stock, rinse the bones under cold water and place them into a suitable-sized stock pot. | ||
| - | - Cover the bones with cold water by about 2 inches. | ||
| - | - Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil. | ||
| - | - Chop the mirepoix (onions, leeks, celery and carrots) into about 1/2" to 3/4" -inch pieces. | ||
| - | - Simmer for about 30 minutes. | ||
| - | - Remove the chicken into a strainer, discard the water and rinse the chicken. This will discard the coagulated proteins that form from raw chicken. | ||
| - | - Return the chicken to the pot with the mirepoix and cover with cold water by about 2 inches. | ||
| - | - Let the stock gently simmer for another hour or so, skimming the surface as needed. | ||
| - | - Then add the bouquet garni (peppercorns, | ||
| - | - Simmer for at least 1 1/2 to 2 hours | ||
| - | - Skim off as much fat as possible from the surface. | ||
| - | - Gently remove the solids and discard. | ||
| - | - Strain the stock through a sieve lined with a piece of cheesecloth. | ||
| - | - Cool it over an ice bath. | ||
chicken_-_white.1642882095.txt.gz · Last modified: 2022/01/22 15:08 by jforbes