Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Meat --> Kosher Chicken --> Chicken Stock

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
Recipe 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)


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.

 

 

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

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods