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Receta Bouillon de Volaille (Poultry Stock)
by DCMH

Bouillon de Volaille (Poultry Stock)
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 4 poultry carsasses (chicken or veal bones)
  • 4-8 lbs raw poultry
  • 8 large carrots chopped coarsely
  • 8 celery stalks, coarsely chopped
  • 8 leeks, coarsely chopped
  • 8 Onions, peeled
  • 1 cup parsely sprigs
  • 5 peppercorns
  • 4 bay leaves
  • 4 tsp thyme leaves
  • salt (optional as needed)

Direcciones

  1. Chop carcasses and put into a stock pot with bones and poultry parts.
  2. Cover with cold water, two inches above carcasses.
  3. Simmer for 5 minutes.
  4. Skim off surface scum.
  5. Add vegetables and herd bouquet.
  6. Bring to a simmer, and simmer uncovered for 3-4 hours, skimming occasionally.
  7. Add water as needed to keep ingredients covered.
  8. To keep stock clear, do not biol, do not cover.
  9. Strain stock.
  10. Let cool uncovered, then refrigerate.
  11. Discard fat, if stock lacks flavor, simmer longer.
  12. Refrigerate and if stock will not be used within 3 days, then freeze it.