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
on Jan 3, 1998