Wednesday, September 7, 2016

Homemade Chicken Stock

Homemade Chicken Stock    

 2lb chicken backs, necks and wing tips
 2 unpeeled Yellow onions chopped
 2 celery stalks with leaves chopped
 1 carrot chopped
 1 leek chopped 
 4 oz dried shiitake or porcini mushrooms 
 6 fresh parsley sprigs 
 2 fresh thyme sprigs 
 2 bay leaves 
                                                  1/2 tsp whole peppercorns                                                     


 1. Place chicken in crockpot

 2. Add onions, celery, carrot, leek and mushrooms, parsley, 
thyme, bay leaves and peppercorns.

 3. Pour in 8 cups water. Cover and cook on low for 12 hours. 

 4. Discard chicken. Strain stock through cheesecloth-lined 
sieve into large bowl, pressing vegetables to extract liquid. 

 5. Refrigerate until fat congeals on surface

 6. Lift off fat and discard. 

 Refrigerate for up to 3 days or freeze for up to 1 month. 

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