| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 8 | lb | Chicken bones |
| 6 | qt | Cold water or remouillage |
| 1 | lb | Mirepoix |
| 8 | oz | Onion |
| 4 | oz | Carrot |
| 4 | oz | Celery |
| ALL Large Cut | ||
| 1 | Standard sachet d'epices | |
| 3 | Parsley stems, up TO 4 | |
| 1/2 | t | Thyme leaves, dried |
| 1 | Bay leaf | |
| 1/2 | t | Peppercorns, cracked |
| 1 | Crushed garlic clove | |
| Salt to taste |
INSTRUCTIONS
tie all sachet ingredients up in a cheesecloth bag then drop in stock. Makes 1 Gallon Rinse the Bones. Combine Bones & Water. Bring them slowly to a boil. Skim the Scum off of the surface! Simmer very gently for 5-6 hours add the Mire Poix, Sachet d'epices, and salt. simmer additional 1-2 hours. 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@aol.com> on Jan 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1300
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 476.5mg
Potassium: 1347.6mg
Carbohydrates: 275.5g
Fiber: 17.7g
Sugar: 18g
Protein: 36.9g