Tuesday, January 12, 2010

Basic White Chicken Stock

Well this week we are focusing on knife skills and stocks. I've already got 3 cuts & one serious burn from last weeks cooking and hope things are better this week. I was able to find a nice butcher shop close to my house that is a wonderful source of bones.

Today's task is making the Basic White Chicken Stock and I have the following ingredients:

6 pounds of chicken backs
cold water to cover by at least an inch or two
1 1/2 pound mirepoix (1/2 inch diced celery, onion, & carrot)
1 bouquet garni (peppercorns, bay leaves, parsley stems, fresh thyme and celery leaves)

Put the chicken backs into the pot and cover with cold water. Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil.

After the stock has simmered for about 30 minutes, skim, then add the mirepoix.

Let the stock gently simmer for another hour or so, skimming the surface as needed.

Add the bouquet garni making sure to gently tuck it underneath the surface. Continue to simmer for about 30 minutes.

Once the stock has cooked for at least 1.5-2 hours, you can strain it. First, skim off as much fat as possible from the surface. Then gently remove the solids and discard. Finally, strain the stock through a sieve lined with a piece of cheesecloth.

You can either use the stock immediately or cool it over an ice bath. Store it in the refrigerator for a few days, or portion it out and freeze for several months.

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