"Chicken Stock Recipe"
Source: Casual Cuisines of the World - Bistro,
courtesy of Cooking.com
Makes about 2 1/2 qt ---
Homemade chicken stock provides a flavorful base for a range of soups, stews, sauces and braises. Enterprising home cooks can have fresh stock on hand simply by making the stock ahead and freezing it in small freezer bags to use as needed.
2 white onions
4 whole cloves
6 pounds chicken carcasses
2 large carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
10 cloves garlic
1 tablespoon whole black peppercorns
Le Creuset 12-qt. Enamel on Steel Stock Pot, Cobalt Blue Since 1925, artisans at Le Creuset have been making richly enameled cookware. Each piece from their line is individually created, coated, fired and inspected in order to bring you the finest quality cookware-to-tableware available. Their 12-Qt. Stockpot, made of enameled steel, is fitted with 2 loop handles for easier lifting and comes with a domed lid to lock in the flavors and juices as your soup or stock simmers.
Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.
In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 qt). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low and simmer, uncovered, for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.
Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve. Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Makes about 2 1/2 qt
Facts per Serving
Calories: 335 Fat: 19g Carbohydrates: 5g
Cholesterol: 107mg Sodium: 118mg Protein: 35g
Fiber: 1g % Cal. from Fat: 51% % Cal. from Carbs: 6%
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