basic chicken stock recipe

2 Chicken carcasses quartered

6 chicken wings (this will give your stock body)

1 1/2 gallons of water

2 medium Spanish onions peeled

1 carrot peeled

2 stalks of celery washed root and leaves removed

2 bay leaves

2 tbsp black peppercorns

3 cloves of garlic

4 sprigs of thyme

Method:

            Remove as much fat as possible from the chicken and place in colander into e sink allow cold water to run over it for 4-5 minutes to clean any excess blood, this will keep the stock from getting cloudy and prevent it from becoming bitter. After your bones are clean, put them in a large heavy bottom pot; make sure their will be enough room to completely cover with water by about two inches. Add the water and start to cook on medium high heat. While the water is heating, Dice your onions carrots and celery all to the same size and set aside with your other aromatics (the herbs, garlic, and spices). When the water comes up to a boil, turn the heat down and with a spoon start to skim the grayish froth that has formed on the surface along with any fat. These impurities are just coagulated proteins that will cloud your stock and mask the clean chicken flavor. At this point you are ready to add your vegetable and aromatics. Reduce the heat and allow to simmer for about 4 hours, occasionally skimming anything that may float to the surface. After four hours carefully remove the hot stock from the stove and drain through a fine mesh sieve. The golden fragrant liquid you are left with is your chicken stock, ready to use for just about anything. Whatever you don’t intend to use immediately can be stored frozen in containers for later use.

Comments

[muska supra]

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[Red Wing Stroes]

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[Red Wing Shoe Store]

Beautiful!!! You truly have an eye for colour.