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Chicken Stock recipe
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Ingredients for Chicken Stock recipe
mixed chicken necks, backs and wings not in any particular ratio
4 quarts water
3 medium onions, peeled and quartered
2 large leeks, split, rinsed of grit, and cut into 1-inch pieces
2 large carrots, trimmed, peeled, and cut into 1-inch lengths
2 ribs celery, root end trimmed, cut into 1-inch pieces
8 springs parsley
4 sprigs fresh thyme
2 bay leaves
1/2 teaspoon black peppercorns
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How to make Chicken Stock?
Wash chicken parts under cold water. Place the chicken parts in an 8-quart tall stockpot, along with all of the vegetables, herbs, and peppercorns. Cover with the 3 quarts of cold water, bring just to a boil and reduce heat to keep at a steady simmer. Skim the foam that rises to the surface regularly. Simmer uncovered for 2 hours, add water if liquid dips below the vegetables. The vegetables should stay covered during the entire process. Liquid should just cover the chicken parts and vegetables.
After 2 hours of simmering remove stock from the stove and let it cool slightly. Strain stock through a fine mesh strainer into a large saucepan or heat-proof bowl. Press on the vegetables to extract as much liquid as possible. Cool to room temperature, cover and place into refrigerator to cool completely.
The next the remove the fat that has congealed on the surface. Ladle the stock into freezer bags and place into the freezer. The stock will also keep well in the refrigerator for about a week.
While most credit institutions payday loans credits with extremely cautious.
While most credit institutions payday loans credits with extremely cautious.
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