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Title: Basic Recipe for Chicken Stock Categories: None Yield: 1 Servings 8 lb Chicken bones 6 qt Cold water or remouillage 1 lb Mirepoix ----------------------------------MIREPOIX---------------------------------- 8 oz Onion 4 oz Carrot 4 oz Celery ALL Large Cut 1 Standard sachet d'epices ------------------------------SACHET D'EPICES------------------------------ 3 Parsley stems; (up TO 4) 1/2 ts Thyme leaves; dried 1 Bay leaf 1/2 ts Peppercorns; cracked 1 Crushed garlic clove ------------------------------------REST------------------------------------ Salt to taste tie all sachet ingredients up in a cheesecloth bag then drop in stock. Makes 1 Gallon 1. Rinse the Bones. 2. Combine Bones & Water. 3. Bring them slowly to a boil. 4. Skim the Scum off of the surface! 5. Simmer very gently for 5-6 hours 6. add the Mire Poix, Sachet d'epices, and salt. simmer additional 1-2 hours. 7. Strain, Cool, Store or Use right away. This is a very good recipe for a basic chicken stock. Try it and I am sure you will find your stock much more clear. Posted to recipelu-digest Volume 01 Number 440 by CuisineArt |