Baileys Chicken Stock
Categories: Shallot, Parsley, Onion, Carrot, Chicken, Celery, Soups
3 pounds of Chicken wings and backs
1 medium Veal knuckle; cracked
4 quarts of water
3 large Onions; peeled and cut
2 large Carrots; scrubbed and chopped
2 medium Leeks; carefully washed
3 large Shallots; peeled, left whole
1 large Bay leaf
8 Parsley sprigs
8 large Leavy celery ribs; broken
1 teaspoon of Dried thyme
1 tablespoon of Salt
2 teaspoon of Freshly ground black pepper
1 Whole clove |
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Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary. Strain the cooked stock through a damp cheesecloth - lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it. SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen. Recipe by: Lee Baileys Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on Jan 28, 1998 |
