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 Chicken Stock

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Age : 65
Location : Texas
Registration date : 2008-10-24

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PostSubject: Chicken Stock   Chicken Stock EmptyTue Nov 11, 2008 7:54 pm

Chicken Stock




6 quarts of water

5 lbs chicken bones, skin and trimmings

2 carrots, peeled an cut into chunks

1 large onion, halved

3 garlic cloves, halved

3 celery stalks, halved

3 fresh thyme sprigs, or 1 tsp dried thyme

6 fresh parsley sprigs

3 bay leaves

12 black peppercorns



In a large stockpot, combine the water and the chicken bones, skin and trimmings, Bring to a boil, then reduce heat to a simmer, skimming off the foam that rises for the first 10 to 15 minutes

Cook for 1 hour, and then add the remaining ingredients

Raise the heat to bring the liquid to a boil, reduce heat to low, and simmer the stock for 3 hours



Strain the stock through a fine meshed sieve and let cool to room temperature, then refrigerate

Remove and discard the congealed layer of fat on the surface

Store in the refrigerator up to 3 days

To keep longer, bring the stock of a boil every 3 days, or freeze it for up to 3 months



To clarify the stock

Let the stock cool until it is lukewarm

Blend 3 egg whites together and pour into the warm stock as the whites coagulate and rise they will trap bits still floating in the stock

When the egg whites have risen to the top and stock is clear, skin the eggs of the top with a slotted spoon

You can repeat the process if necessary to obtain clear stock.
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