Basic recipe for chicken stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Chicken bones |
| 6 | quarts | Cold water or remouillage |
| 1 | pounds | Mirepoix |
| 8 | ounces | Onion |
| 4 | ounces | Carrot |
| 4 | ounces | Celery |
| ALL Large Cut | ||
| 1 | Standard sachet d'epices | |
| 3 | Parsley stems; (up TO 4) | |
| ½ | teaspoon | Thyme leaves; dried |
| 1 | Bay leaf | |
| ½ | teaspoon | Peppercorns; cracked |
| 1 | Crushed garlic clove | |
| Salt to taste | ||
Directions
MIREPOIX
SACHET D'EPICES
REST
tie all sachet ingredients up in a cheesecloth bag then drop in stock.
Makes 1 Gallon
1. Rinse the Bones.
2. Combine Bones & Water.
3. Bring them slowly to a boil. 4. Skim the Scum off of the surface! 5. Simmer very gently for 5-6 hours 6. add the Mire Poix, Sachet d'epices, and salt. simmer additional 1-2 hours.
7. Strain, Cool, Store or Use right away.
This is a very good recipe for a basic chicken stock. Try it and I am sure you will find your stock much more clear.
Posted to recipelu-digest Volume 01 Number 440 by CuisineArt <CuisineArt@...> on Jan 3, 1998