miércoles, 3 de agosto de 2011

Chicken Stock

Makes about 1,5 Litres
  • 1 Kg of raw Chicken. You can use the whole chicken, chicken carcasses or bony joins (wings or drumsticks are best) but not visceras.
  • 1,5 big Onions, peeled and chopped.
  • 2 Celery stalks, washed and chopped.
  • 1 Leek, cleaned and roughly chopped.
  • 2 Carrots, peeled and chopped.
  • 2 Garlic cloves, smahed.
  • 2,5 L. cold Water.
  • 1 dried Bay leave.
  • 1 sprig of fresh Thyme.

  • If we have a whole chicken we keep the breasts aside for another recipe.
  • Wash the chicken to remove any blood from it as it would give a bitter taste, and cut the chicken in quarters.
  • Put chicken into a large pan. Add cold water until it completely covers the chicken and bring to the boil.
  • With a metal spoon, skim off any scum that rises to the surface.
  • Place in it all the others ingredients and bring just to the boil, again.
  • Reduce the heat and simmer for 4 hours (or 1:30 hours in a pressure cooker).
  • De-scum occasionally.
  • Strain the stock though a fine mesh strainer and use or store as required.
  • Separate the chicken meat from the bones to use it in other recipes (“Croquetas”, Soups, Pasta, Salads, Sandwiches,…)

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