Admin
Admin
Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Chicken Stock Tue Nov 11, 2008 7:54 pm | |
| Chicken Stock 6 quarts of water5 lbs chicken bones, skin and trimmings2 carrots, peeled an cut into chunks1 large onion, halved3 garlic cloves, halved3 celery stalks, halved3 fresh thyme sprigs, or 1 tsp dried thyme6 fresh parsley sprigs3 bay leaves12 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 minutesCook for 1 hour, and then add the remaining ingredientsRaise 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 refrigerateRemove and discard the congealed layer of fat on the surfaceStore in the refrigerator up to 3 daysTo keep longer, bring the stock of a boil every 3 days, or freeze it for up to 3 months To clarify the stockLet the stock cool until it is lukewarmBlend 3 egg whites together and pour into the warm stock as the whites coagulate and rise they will trap bits still floating in the stockWhen the egg whites have risen to the top and stock is clear, skin the eggs of the top with a slotted spoonYou can repeat the process if necessary to obtain clear stock. | |
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