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Quick chicken stock
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Chicken bones and backs | | 2
| med | Onions, peeled | | 1
| large | Leek | | 1
| large | Carrot | | 2
| med | Celery stalks | | 8
| | Parsley sprigs | | 1
| | Bay leaf | | 2
| | Whole cloves | | 1
| tsp | Dried thyme |
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Procedures:
| 1 | Combine all ingredients in a 6-quart pot and add water to cover. | | 2 | Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 ?hours, skimming the top as necessary. | | 3 | Remove and discard the large bones. | | 4 | Pour the stock through a large strainer lined with a double thickness of cheesecloth. | | 5 | Refrigerate the stock until the fat solidifies, then remove and discard fat. | | 6 | Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. | | 7 | Makes 4 cups abby mandel - prodigy guest chefs cookbook |
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