Basic recipe for chicken stock

1 Servings

Ingredients

Quantity Ingredient
8 pounds Chicken bones
6 quarts Cold water or remouillage
1 pounds Mirepoix
8 ounces Onion
4 ounces Carrot
4 ounces Celery
ALL Large Cut
1 Standard sachet d'epices
3 Parsley stems; (up TO 4)
½ teaspoon Thyme leaves; dried
1 Bay leaf
½ teaspoon Peppercorns; cracked
1 Crushed garlic clove
Salt to taste

Directions

MIREPOIX

SACHET D'EPICES

REST

tie all sachet ingredients up in a cheesecloth bag then drop in stock.

Makes 1 Gallon

1. Rinse the Bones.

2. Combine Bones & Water.

3. Bring them slowly to a boil. 4. Skim the Scum off of the surface! 5. Simmer very gently for 5-6 hours 6. add the Mire Poix, Sachet d'epices, and salt. simmer additional 1-2 hours.

7. Strain, Cool, Store or Use right away.

This is a very good recipe for a basic chicken stock. Try it and I am sure you will find your stock much more clear.

Posted to recipelu-digest Volume 01 Number 440 by CuisineArt <CuisineArt@...> on Jan 3, 1998

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