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Chicken Stock Recipe
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To make Chicken Stock you will need
Ingredients
| 3 | pounds | Chicken wings and backs; or other bones | | 1 | medium | Veal knuckle; cracked | | 4 | quarts | Water | | 3 | large | Onions; peeled and cut in half | | 2 | large | Carrots; scrubbed and cut-into large rings | | 2 | medium | Leeks; carefully washed and cut into large pieces | | 3 | large | Shallots; peeled, left whole | | 1 | large | Bay leaf | | 8 | | Parsley sprigs | | 8 | large | Leavy celery ribs; broken into large pieces | | 1 | teaspoon | Dried thyme | | 1 | tablespoon | Salt | | 2 | teaspoons | Freshly ground black pepper | | 1 | | Whole clove |
Instructions
Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as
necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.
Enjoy your Chicken Stock
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Sat 9 Aug 2008
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