| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Basics, Stocks, Masterchefs, New york |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken, parts, (backs, necks, carcasses, and giblets), (no livers) |
| 2 |
lg |
Onions, coarsely chopped |
| 2 |
md |
Carrots, peeled, trimmed coarsely chopped |
| 2 |
lg |
Celery, stalks, with leaves, trimmed, coarsely chopped |
| 2 |
|
Garlic, cloves, crushed |
| 1 |
bn |
Parsley, stems |
| 2 |
|
Thyme, sprigs, OR |
| 1 |
pn |
Thyme, dried |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt, coarse |
| 6 |
|
Peppercorns |
INSTRUCTIONS
Wash chicken parts well and place them in a large stockpot.
Add cold water to cover by about 2 inches and slowly bring to a
boil, skimming all of the froth from the surface as it forms.
Lower the heat and add all of the remaining ingredients except
the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed
to cover the ingredients and skim when necessary.
Add peppercorns for the last fifteen minutes of the simmering
process.
Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid possible.
Discard the solids and cool the liquid to room temperature.
Refrigerate until chilled and lift off the solid fat that forms
at the surface. Discard the fats.
Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six
months in the freezer.
Yield: 3 to 4 quarts
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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