Monday 12 April 2010

How to Make Chicken Stock:

1lb Chicken Bones
2 unpeeled onions:quartered
2 unpeeled carrots, chopped
2 sticks celery leaves still attached
1 bouquet garni
12 black peppercorns
14 cups of Water
1 scotch bonnet pepper (optional)

Place first four ingredients in the water in a thick stock pot and allow to come to boil slowly. Skim the surface as required & add the bouquet garni & peppercorns. Reduce heat to low & simmer gently for 3 hours. Skim the froth from the surface regularly.

Ladle the stock in batches into a fine sieve sitting over a bowl. Gently press the solids with the ladle to extract all the liquid. Let the stocl cool, then place in fridge until cold & spoon off any fat or use a papertowel to skim off any grease at the top.

You can place back on the stove & allow to reduce to concentrate and just add water when you wish to use it or you can seperate and spoon into containers to store
makes 10 cups

Bouquet Garni: (based on used of food)
(for soups use herbs best suited to the flavor you wish to have for chicken i used)

3 Bay leaves
3 sprigs thyme
Fresh Kosher salt to taste
2 cloves garlic slightly crushed

Can be stored in the fridge for up to 2 days or 6 months in the freezer.
adapted from "Cooking, a common sense guide"

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