| 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 |
ts |
Thyme leaves; dried |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Peppercorns; cracked |
| 1 |
|
Crushed garlic clove |
|
|
Salt to taste |
INSTRUCTIONS
MIREPOIX
SACHET D'EPICES
REST
tie all sachet ingredients up in a cheesecloth bag then drop in stock.
Makes 1 Gallon
1. Rinse the Bones.
2. Combine Bones & Water.
3. Bring them slowly to a boil.
4. Skim the Scum off of the surface!
5. Simmer very gently for 5-6 hours
6. add the Mire Poix, Sachet d'epices, and salt. simmer additional 1-2
hours.
7. 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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