Chicken Stock 3
Categories: Parsley, Onion, Garlic, Carrot, Chicken, Celery, Corn, Stews, Soups
3 pounds of Chicken backs, wings,
2 Onions, peeled & halved
2 Whole cloves
4 Unpeeled garlic cloves
1 Rib celery; halved
2 Carrots; halved
1 teaspoon of salt
6 Long parsley sprigs
12 Black peppercorns
1/2 teaspoon of Dried thyme; crumbled
1 Bay leaf |
|
If using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 20:02:54 -0400 From: Laura Hunter <LHunter722@AOL.COM>
|
