Defatted chicken stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | White onions; medium dice |
| 2 | Carrots; medium rough chop | |
| 2 | Stalks celery; medium rough chop | |
| 5 | pounds | Chicken bones; neck, back and wings |
| 1½ | gallon | Water; enough to cover bones |
| 1 | Bay leaf | |
| 1 | Sprig thyme | |
| 10 | Peppercorns | |
Directions
Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1½ to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock.
NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998