No fail chicken stock
From linnydnyc 14 years agoIngredients
- 1 pound chicken backs and necks shopping list
- 2 stalks of celery with leaves, chopped shopping list
- 2 carrots, chopped shopping list
- 1 onion with skin, halved and chopped shopping list
- 4 cloves of garlic in skin, smashed with knife shopping list
- 1 leek, white part only, chopped (make sure it's cleaned well) shopping list
- Half a celery root, chopped shopping list
- 1 parsnip, chopped shopping list
- Fresh thyme, parsley shopping list
- 1 bay leave shopping list
- 10 peppercorns shopping list
How to make it
- Put chicken pieces in a stock pot. Cover with cold water. Bring to a boil. Reduce heat to medium and boil for 30 minutes.
- Skim off impurities with ladle and discard.
- Add remaining ingredients and bring to boil. Reduce heat to medium/low and keep at a low boil.
- Continue to skim off impurities.
- Boil for about 1.5 hours.
- Let cool. Strain through fine sieve. Refrigerate.
- Once cooled, carefully scoop of congealed fat and discard. You will have a beautiful and clear chicken stock.
People Who Like This Dish 4
- burmeseinalameda Nowhere, Us
- elgourmand Apia, WS
- bostyn San Diego, CA
- crazeecndn Edmonton, CA
- lanabade Goshen, NJ
- linnydnyc New York, NY
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The Rating
Reviewed by 3 people-
I never thought of making my own but I will try that!! High 5!!
bostyn in San Diego loved it -
How easy and how good and how few people bother. Ain't no cans or stock cubes here. a 5 for the lady.
elgourmand in Apia loved it
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