Homemade Chicken Stock Recipe - Cooking Index
Homemade Chicken Stock Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Chicken necks or backs - skin, fat removed |
| 1 | Onion - roughly chopped | |
| 1 | Carrot - roughly chopped | |
| 1 | Celery stalk - roughly chopped | |
| Herb bouquet of parsley, bay leaf and | ||
| Thyme, tied together in cheesecloth | ||
| 4 | Water |
Put vegetables and bouquet garni on bottom of a 10-quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.
This recipe yields 3 quarts of stock.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6737 broadcast 12-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.