Easy Chicken Stock Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Chicken parts, see notes
16 cup: Water,
2 medium: Onions, peeled and
Quartered,
2: Carrots, chopped
2: Celery stalks, chopped
8: Peppercorns,
6 Sprigs: parsley,
2: Bay leaves,
Several sprigs fresh thyme,
1/2 tsp: Dried thyme,
2: Whole cloves,
Directions:
1. Place chicken parts in a large pot, cover with the water and bring
to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours.
Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh
sieve. Cool to room temperature. To use broth immediately, blot up
liquid fat from surface by touching the globules lightly with a paper
towel. If youre not using it the same day, refrigerate; spoon off
the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy
Source from luhu.jp
to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours.
Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh
sieve. Cool to room temperature. To use broth immediately, blot up
liquid fat from surface by touching the globules lightly with a paper
towel. If youre not using it the same day, refrigerate; spoon off
the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy
Source from luhu.jp
Tags
Poultry