Defatted Chicken Stock

Recipe Ingredients

2		White onions - medium diced (large)
2		Carrots - medium-rough chopped
2		Celery stalks - medium-rough chopped
5 lbs	2270g / 80oz	Chicken bones, (necks, back, wings)
1 1/2		Water - to cover bones
1		Bay leaf
1		Thyme sprig
10		Peppercorns

Recipe Instructions

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 1 1/2 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Robert Wong - From the TV FOOD NETWORK - (Show # CL-9037 broadcast 01-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.