Servings
1
Ingredients
- 8 pounds Chicken bones
- 6 quarts Cold water or remouillage
- 1 pound Mirepoix
1040
- 8 ounce Onion
- 4 ounce Carrot
- 4 ounce Celery
- ALL Large Cut
- 1 Standard sachet d'epices
1044
- 3 Parsley stems; (up TO 4)
- 1/2 teaspoon Thyme leaves; dried
- 1 Bay leaf
- 1/2 teaspoon Peppercorns; cracked
- 1 Crushed garlic clove
1043
- Salt to taste
Directions
- tie all sachet ingredients up in a cheesecloth bag then drop in stock.
- Makes 1 Gallon 1. Rinse the Bones.
- 2. Combine Bones & Water.
- 3. Bring them slowly to a boil.
- 4. Skim the Scum off of the surface! 5. Simmer very gently for 5-6 hours 6. add the Mire Poix, Sachet d’epices, and salt.
- simmer additional 1-2 hours.
- 7. Strain, Cool, Store or Use right away.
- This is a very good recipe for a basic chicken stock.
- Try it and I am sure you will find your stock much more clear.
- Posted to recipelu-digest Volume 01 Number 440 by CuisineArt