MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 Pints
4 lb Chicken bones; chopped
3 lg Yellow sweet onions;
- skin on, quartered
1/2 Stalk celery; ribs and
- leaves, coarse chopped
2 lg Carrots; unpeeled,
- coarse chopped
3 tb Olive oil
Salt & fresh ground pepper
2 Bay leaves
1/4 c Whole black peppercorns
1 sm Bunch flat-leaf parsley;
- stems only
6 Fresh thyme sprigs -OR-
3/4 ts Dried thyme
Set oven @ 450 F/232 C.
Combine chicken bones, onions, celery, and carrots in a large
roasting pan; toss with oil and season lightly with salt and
pepper. Roast until the bones and vegetables are a rich golden
brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot, add 12 cups
cold water, and the remaining ingredients and bring to a boil over
high heat. Reduce the heat to medium and simmer for 4 hours,
skimming the scum that rises to the top with a ladle every
20 minutes. Remove from the heat and strain through a mesh strainer
into a clean pot. Place back on the stove over high heat and cook
until reduced by half. Use immediately or let cool to room
temperature, cover, and refrigerate or freeze until ready to use.
Note:
I save the skin from the chicken and use it to add to the stock
after straining the vegetables out. Put the skin fragments in your
blender and add enough of the liquid from the pot to allow it to
puree. Add the result back to the stockpot. Your taste buds will
thank you.
Recipe courtesy of Bobby Flay
Recipe FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Kitchen
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