Chicken Stock II Recipe - Cooking Index
One of the most useful stocks in your kitchen, chicken stock will enhance your sauces and soups.
Type: Chicken, Poultry2 | Leeks | |
2 | Carrots | |
2 | Celery stalks | |
1 | Chicken - (2 1/2 to 3 lbs) | |
= (or chicken bones and wings) | ||
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Whole peppercorns |
1 | Thyme | |
1 | Bay leaf | |
4 | Water |
Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water.
Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender.
Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot. Skim to completely remove fat.
This recipe yields 1 gallon. For a glace, reduce to about 2 1/2 or 3 cups.
Nutrition per 1 cup serving: Calories 18; Fat 0g; Carbohydrates 3g; Cholesterol 4mg; Sodium 88mg; Protein 1g; Fiber 1g; Calories from Fat 0%; Calories from Carbs 67%.
Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)
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