| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike03 |
1 |
servings |
INGREDIENTS
| 8 |
lb |
Raw or roasted chicken bones |
|
|
Or other poultry bones |
| 6 |
qt |
Water |
| 3 |
|
Carrots; washed, chopped |
| 2 |
lg |
Onions; peeled, chopped |
| 4 |
|
Celeery stalks; including leaves, washed, chopped |
| 2 |
|
Leeks; split, washed, |
|
|
And sliced |
| 2 |
tb |
Dried thyme |
| 2 |
|
Bay leaves |
| 3 |
|
Garlic cloves; peeled, crushed |
| 1 |
tb |
Salt and black peppercorns |
| 1 |
tb |
Black peppercorns |
INSTRUCTIONS
Wash the chicken bones in cold water. Put chicken bones in a stock
pot with the water, bring to a boil and skim residue for 10 minutes.
Then place the rest of the ingredients into the pot and return to a
boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam
as it collects on top since this contains impurities that will cloud
your stock. Remove from the heat and cool the stock slightly before
straining it into a bowl through a fine-mesh sieve lined with
cheesecloth. Continue to cool the stock as quickly as possible in a
cold water bath. After the stock has cooled sufficiently, use a spoon
to skim off the fat the has risen to the top. Refrigerate promptly.
This recipe yields 1 gallon.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B42)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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