Chicken broth is a stock to make it easier and faster, and it can be used whenever a well flavoured stock is required in a recipe. If you use a more raw offal chicken carcass, but if you did Cook a roast, chicken you can use the wreck remnants that instead of this, you'll get the best flavor. Include all parts not consumed wings and chicken drumstick in the pot; they will help to give the flavour additional stock.
Recipe for Chicken Stock
Fact: 1 litre.
Preparation time: 5 minutes.
Cooking time: 2 hours
Ingredients:
1 chicken carcass (raw or remains of a roast chicken)
Offal of chicken, but not the liver, optional
1 onion, coarsely chopped or sliced
1 carrot, coarsely chopped or sliced
1 stem of celery, virtually sliced, optional
1 leek, sliced, optional
1 mushrooms or a few stems, roughly chopped, optional
1 bouquet garni.
6 peppercorns
Method:
Bread up the carcass into several pieces and put it in a large saucepan. Add 2 litres of cold water and bring to a boil. With a slotted spoon, remove any scum that dates back to the surface of the stock, then add vegetables and flavourings.
Half cover the pan, reduce heat and simmer gently for 2 hours until the stock has reduced by half.
Remove the saucepan from heat and stock, throw the bones and vegetables from the strain. Reduce stock stretched, if necessary, and then let it cool before skimming off the coast of fat that rises to the surface. Use the stock immediately or store, refrigerated, up to four days.
* Asian recipes *.
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