Chicken Stock - 3 Recipe - Cooking Index
Chicken Stock - 3 Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chicken wings |
| Water to cover | ||
| 1 | Onion - coarsely chopped (large) | |
| 1 | Carrot - peeled and chopped | |
| 1 | Celery - chopped | |
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | Peppercorns |
| 1 teaspoon | 5ml | Thyme |
| 6 | Parsley stems |
In a large pot, combine chicken wings with enough cold water to cover by 1-inch. Bring the water to a boil, skimming the scum that rises to the surface. After about 20 minutes, when there is no more scum, add the onion, carrot, celery stalk, bay leaf, peppercorns, thyme and parsley.
Let the mixture simmer for 2 1/2 hours, adding additional water if the level drops below the wings. Strain the stock and if possible, let it chill in the refrigerator overnight so that the fat will congeal on the top of the stock then it is very simple to just spoon it off. Next, put the strained stock back on the stove, bring it back to a boil and simmer until it is reduced by half. This concentrates the flavor and makes for a really flavorful stock. To turn it into a glace, reduce it until it has a syrup consistency. The glace will keep in the refrigerator for weeks. The stock needs to be boiled every 3 days or frozen.
Notes: Recipe courtesy of Sara Moulton
Source:
Cooking Live Show #CL9066
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