|The remnants of chicken and an interesting book.|
As you can see by the title of the book we are going to use a ratio here to make our stock, 3-2. Simply, it is 3 parts water to 2 parts bone. I had 2 pounds of chicken bones left, so I used 3 pounds of water (6 cups) to produce it. The rest of the ingredients were as follows:
|Almost done, 1 more hour.|
1/4 pound celery
1/4 pound carrot
4 cloves of garlic
1 bay leaf
1 tsp. of black peppercorns (crushed of course, you can also roast them a bit first)
3 sprigs or so of thyme
small bundle of parsley
Once you have your chicken bones and COLD water in the pot bring you temperature up to just below a simmer (180 F) then drop the temp to low, skim the congealed junk (proteins and foam) off the top, and let that baby sit for 4 hours or so. During the last hour of cooking add the remaining ingredients listed above to finish the stock. Additions will cool the stock so, bring back to a simmer then reduce the heat to low again and give it another 45-60 minutes to steep.
|Not just for hair or hippies.|
Finally, remove the large pieces of bone and discard, run the stock through a fine mesh strainer or chinoise then repeat the process again through some cheese cloth. For some bizarre reason I can not find cheesecloth in Lincoln, NE so, I just use a bandanna that I stole from my wife, she wasn't happy but it works just fine and I can simply wash it. Throw the freshly strained stock in the fridge to cool and store. It will keep for 7 days in the fridge and a month or so in the freezer. Be careful not to keep around onions or other things that will impart odors on the stock because it will pick them up.
There ya have it, either store in a ziplock bag or nice sealable tupperware and you have yourself roughly 4 cups of chicken stock to use on whatever your heart desires. My wife used it immediately after I made it for some mad wive's breakfast risotto. Till next time.
|I was going to use you for leek soup, but...|