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Receta Brown Chicken Stock Master Chefs
by Global Cookbook

Brown Chicken Stock Master Chefs
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Ingredientes

  • 5 lb Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
  • 2 lrg Onions, coarsely minced
  • 2 med Carrots, peeled, trimmed coarsely minced
  • 2 lrg Celery, stalks, with leaves, trimmed, coarsely minced
  • 2 x Garlic, cloves, crushed
  • 1 bn Parsley, stems
  • 2 x Thyme, sprigs, Or possibly
  • 1 pch Thyme, dry
  • 1 x Bay leaf
  • 1/2 tsp Salt, coarse
  • 6 x Peppercorns

Direcciones

  1. Preheat your oven to 450 F.
  2. Roast the chicken bones in a roasting pan in the oven for 30 min, then add in the vegetables and roast for 15 min more.
  3. Transfer everything to a stockpot.
  4. Deglaze the roasting pan with a little water, scraping up the little browned bits, and add in them to the stockpot.
  5. Add in cool water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
  6. Lower the heat and add in all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hrs. Add in water as needed to cover the ingredients and skim when necessary.
  7. Add in peppercorns for the last fifteen min of the simmering process.
  8. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
  9. Throw away the solids and cold the liquid to room temperature.
  10. Chill till chilled and lift off the solid fat which forms at the surface. Throw away the fats.
  11. Pour the stock into containers for storage, label and date.
  12. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
  13. Yield: 3 to 4 qts