Chicken Stock
Recipe from:
Empire Kosher Chicken Cookbook
by ARTHUR BOEHM |
A good stock makes a world of difference to your
cooking. By good I mean stock that is light but
fully flavored, not too sweet, and has a nice amber
color. Like this one.
Stock is simple to make. It cooks while you go about
your business and freezes perfectly. I use different
size containers for freezing this stock--1 cup, 4
cup, and so on--so defrost-ing and cooking with it
is really convenient. You can add herbs such as
thyme chives, or rosemary to the cooking stock, but
use a light hand and keep in mind the dishes the
stock will flavor--the seasonings of the stock
shouldn't compete with them. By the way, you'll
notice that I don't add salt to the stock. That
increases its versatility.
Makes about 6 quarts |
Ingredients:
-
10 pounds chicken
parts and/or bones, necks, wings,
reserved trimmings
-
4 large onions,
unpeeled and quartered
-
6 large carrots,
scrubbed and cut into 2-inch pieces
-
5 celery stalks with
tops
-
4 leek tops, or 2
whole leeks, well washed and cut into
2-inch lengths
-
1 bunch Italian
parsley
-
1 tablespoon black
peppercorns
-
1 to 2 sprigs fresh
thyme, or 1/2 teaspoon dried
-
2 bay leaves
-
2 to 3 garlic cloves
(optional)
-
1 bunch dill
(optional)
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Empire Kosher Chicken Cookbook |
1. Rinse the chicken parts under cold run-ning
water. Remove excess fat.
2. Place the chicken parts in a large pot.
Add cold water to cover and bring to a boil.
Reduce the heat to a simmer and using a
skimmer, remove surface scum as it forms.
3. Simmer for 1 hour. Add the onions,
carrots, celery, leeks, parsley,
peppercorns, thyme, bay leaves, garlic, and
dill. Simmer, uncovered, until the stock is
richly flavored, about 1 hour more. (For an
even richer stock, boil it gently until it's
reduced by half.)
4. Allow the stock to cool. Strain the stock
and discard the solids. For a very clear
stock, first line the strainer with
cheesecloth. Chill the stock and, using a
large spoon, remove the solidified fat. If
using the stock immediately, skim off the
fat with a spoon or blot it with paper
towels. Use the stock within 2 days or
freeze. |
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Cooking Tips: Enzymes
Enzyme activity can lead to the
deterioration of food quality. Enzymes present in animals,
vegetables and fruit promote chemical reactions, such as
ripening. Freezing only slows the enzyme activity that takes
place in foods. It does not halt these reactions which continue
after harvesting. Enzyme activity does not harm frozen meats or
fish and is neutralized by the acids in frozen fruits. But most
vegetables that freeze well are low acid and require a brief,
partial cooking to prevent deterioration. This is called
"blanching." For successful freezing, blanch or partially cook
vegetables in boiling water or in a microwave oven. Then rapidly
chill the vegetables prior to freezing and storage. Consult a
cookbook for timing.
Source: USDA United States
Department of Agriculture - Food Safety and Inspection Service
--
Freezing and Food Safety |
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