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Title: Defatted Chicken Stock Categories: Cooking liv, Import Yield: 1 Servings 2 lg White onions; medium dice 2 Carrots; medium rough chop 2 Stalks celery; medium rough -chop 5 lb Chicken bones; neck, back -and wings 1 1/2 ga Water; enough to cover bones 1 Bay leaf 1 Sprig thyme 10 Peppercorns Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1 1/2 to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" |