Chicken Stock Or Broth By James Beard, Chef Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken gizzards,
1 each: Bay leaf,
2 lbs: Chicken necks and backs,
1 each: Parsley sprig,
1 medium: Onion, peeled; stuck with:
1 tsp: Thyme, dried
3 each: Cloves, stuck in onion
6 each: Peppercorns,
1 each: Leek, well washed; trimmed
3 quart: Water,
1 each: Carrot, scraped
1 tbsp: Salt,
2 each: Garlic cloves, peeled
Directions:
James Beards Chicken Stock or Broth
Makes: About 2-1/2 Quarts.
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and
water in a deep 8 quart pot or a stockpot. Bring to a boil.
After 5 minutes, skim off the scum that forms on the surface with a
wire skimmer or a large spoon. Continue to boil rapidly for 15
minutes, skimming, then reduce the heat; cover the pot and simmer for
2 to 2-1/2 hours. Season with salt to taste -- about 1 tablespoon.
Strain the broth through a sieve lined with several thicknesses of
cheesecloth into a large bowl and cool thoroughly in the refrigerator.
Save the gizzards (they are good eating) and discard the other chicken
parts and the vegetables.
When the stock is cold, remove the layer of fat that has formed on the
surface. You will have about 2-1/2 quarts of stock.
It is a great aid and comfort to always have on hand good home-made
beef, chicken or veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep it in. Two or
three days is about as long as you should keep stock in the
refrigerator; if you keep it longer you should remove it and boil it
up again before using. If you want to keep it for much longer periods
of time, freeze it. You can safely keep stock frozen for up to three
months.
* Double Chicken Broth *
Put the cold, fat-free, 2-1/2 quarts of previously make chicken stock
into an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing 4 to 5 pounds.
Bring slowly to a boil.
Again, skim off any scum that forms on the surface; reduce the heat;
cover and simmer gently until the chicken is very tender, about 1
hour for a young chicken, or 2 to 2-1/2 hours for a fowl.
Remove the chicken and either serve it as poached chicken or remove
the skin, take the meat from the bones and use it for chicken dishes
~- a chicken salad, hash, chicken pie, or creamed chicken.
Strain the broth through several thicknesses of cheesecloth into a
bowl; let cool, then skim off the fat.
You now have two quarts of beautifully rich, strong broth to use for
cooking.
Should you want to reduce it even more and clarify it for consomme,
... see the recipe: Chicken Consomme by James Beard.
Note: Chicken consomme must be absolutely fat-free and clear so its
very important that in the above directions you skim off all the scum
that forms on the surface in the chicken stock broth and double
chicken broth and strain it through several thicknesses of
cheesecloth, and remove all the fat after the broth has cooled.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumers Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp
Makes: About 2-1/2 Quarts.
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and
water in a deep 8 quart pot or a stockpot. Bring to a boil.
After 5 minutes, skim off the scum that forms on the surface with a
wire skimmer or a large spoon. Continue to boil rapidly for 15
minutes, skimming, then reduce the heat; cover the pot and simmer for
2 to 2-1/2 hours. Season with salt to taste -- about 1 tablespoon.
Strain the broth through a sieve lined with several thicknesses of
cheesecloth into a large bowl and cool thoroughly in the refrigerator.
Save the gizzards (they are good eating) and discard the other chicken
parts and the vegetables.
When the stock is cold, remove the layer of fat that has formed on the
surface. You will have about 2-1/2 quarts of stock.
It is a great aid and comfort to always have on hand good home-made
beef, chicken or veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep it in. Two or
three days is about as long as you should keep stock in the
refrigerator; if you keep it longer you should remove it and boil it
up again before using. If you want to keep it for much longer periods
of time, freeze it. You can safely keep stock frozen for up to three
months.
* Double Chicken Broth *
Put the cold, fat-free, 2-1/2 quarts of previously make chicken stock
into an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing 4 to 5 pounds.
Bring slowly to a boil.
Again, skim off any scum that forms on the surface; reduce the heat;
cover and simmer gently until the chicken is very tender, about 1
hour for a young chicken, or 2 to 2-1/2 hours for a fowl.
Remove the chicken and either serve it as poached chicken or remove
the skin, take the meat from the bones and use it for chicken dishes
~- a chicken salad, hash, chicken pie, or creamed chicken.
Strain the broth through several thicknesses of cheesecloth into a
bowl; let cool, then skim off the fat.
You now have two quarts of beautifully rich, strong broth to use for
cooking.
Should you want to reduce it even more and clarify it for consomme,
... see the recipe: Chicken Consomme by James Beard.
Note: Chicken consomme must be absolutely fat-free and clear so its
very important that in the above directions you skim off all the scum
that forms on the surface in the chicken stock broth and double
chicken broth and strain it through several thicknesses of
cheesecloth, and remove all the fat after the broth has cooled.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumers Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp