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Receta Bailey's Chicken Stock
by Global Cookbook

Bailey's Chicken Stock
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  Raciónes: 6

Ingredientes

  • 3 lb Chicken wings and backs, or possibly other bones
  • 1 med Veal knuckle, cracked
  • 4 quart Water
  • 3 lrg Onions, peeled and cut in half
  • 2 lrg Carrots, scrubbed and cut-into large rings
  • 2 med Leeks, carefully washed and cut into large pcs
  • 3 lrg Shallots, peeled, left whole
  • 1 lrg Bay leaf
  • 8 x Parsley sprigs
  • 8 lrg Leavy celery ribs, broken into large pcs
  • 1 tsp Dry thyme
  • 1 Tbsp. Salt
  • 2 tsp Freshly grnd black pepper
  • 1 whl clove

Direcciones

  1. Select a stockpot large sufficient 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 in 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 hrs, skimming occasionally as necessary.
  2. Strain the cooked stock through a damp cheesecloth - lined colander.
  3. Throw away all solids. Cold and chill the stock. When fat has congealed on top, remove and throw away it.
  4. Notes: Makes 3-1/2 to 4 qts. The stock may be used as is or possibly frzn.