Chicken Stock (f&w) Recipe
Yield: 3 quartsRecipe by luhu.jp
Ingredients:
FOOD AND WINE- OCT 95
3 lbs: Chicken bones,
1 tbsp: Herbes de Provence,
1 large: Onion, quartered
-or dried thyme,
12: Whole cloves,
1 tbsp: Soy sauce,
4: Bay leaves, pref imported
Directions:
1. In a large stockpot, cover the chicken bones with 6 quarts of
water. Bring to a boil over high heat. Lower the heat and simmer,
skimming often, for 30 minutes. Add the onion, cloves bay leaves,
herbes de Provence and soy sauce and simmer for 2
hours. Strain the
stock into a large bowl. Let cool, then cover and refrigerate for up
to 3 days. Skim off fat before using. Can be frozen for up to 1 month.
Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp
water. Bring to a boil over high heat. Lower the heat and simmer,
skimming often, for 30 minutes. Add the onion, cloves bay leaves,
herbes de Provence and soy sauce and simmer for 2
hours. Strain the
stock into a large bowl. Let cool, then cover and refrigerate for up
to 3 days. Skim off fat before using. Can be frozen for up to 1 month.
Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp