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Chicken Stock Master Chefs Recipe

Chicken Stock Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Stock Master Chefs recipe  PDF


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
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 e cept 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 e tract 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 si months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chicken Stock Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
588 people have voted
Last Reviewed on 2019-10-18



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