Chicken Or Beef Stock Recipe
Yield: 3 quartsRecipe by luhu.jp
Ingredients:
1: Chicken quartered,
1: Garlic clove, s
-trimmed of fat, 4-5 lb
3 Stalks: celery with leaves,
1 lbs: Chicken wings, backs
-halved crosswise,
-and other parts,
1/2 tsp: Black peppercorns,
4 quart: Water,
1 tsp: Salt *,
2 medium: Onion, (s) or
1: Bay leaf,
1 large: Onion, s
6 Sprigs: parsley,
2 medium: Carrots,
4 Sprigs: dill,
-halved crosswise,
1 Sprig: thyme,
1 large: Leek, green part
2 small: Parsnips,
-trimmed and washed,
1 small: Parsley root, opt
Directions:
* omit salt if you are going to use the stock for cooking beans
Note: To make beef broth, use 3 lb of short ribs of beef and 3-4 beef
marrow bones instead of chicken.
Place the chicken pieces in a large 7-9 qt. Dutch oven or stockpot.
Add the water and bring slowly to a boil. Skim the foam off the
surface as it collects. Add the onions, carrots, leek, garlic,
celery, peppercorns and salt. Return to a boil again, then reduce
heat and simmer for 1 1/2 hours, skimming the surface as necessary.
Tie the bay leaf, parsley, dill and thyme together, add to the pot
along with the parsnips and parsley root. Simmer for 1 hour more.
Strain into a large container, pressing the solids against the
colander to extract as much liquid as possible. Discard the chicken
and vegetables. Taste for seasoning, cool and refrigerate or freeze
in 1-qt. containers for future use.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 172-173
Submitted By DIANE LAZARUS On 03-29-95
Source from luhu.jp
Note: To make beef broth, use 3 lb of short ribs of beef and 3-4 beef
marrow bones instead of chicken.
Place the chicken pieces in a large 7-9 qt. Dutch oven or stockpot.
Add the water and bring slowly to a boil. Skim the foam off the
surface as it collects. Add the onions, carrots, leek, garlic,
celery, peppercorns and salt. Return to a boil again, then reduce
heat and simmer for 1 1/2 hours, skimming the surface as necessary.
Tie the bay leaf, parsley, dill and thyme together, add to the pot
along with the parsnips and parsley root. Simmer for 1 hour more.
Strain into a large container, pressing the solids against the
colander to extract as much liquid as possible. Discard the chicken
and vegetables. Taste for seasoning, cool and refrigerate or freeze
in 1-qt. containers for future use.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 172-173
Submitted By DIANE LAZARUS On 03-29-95
Source from luhu.jp