A good stock provides a solid
foundation for almost any soup or sauce.
When you take the extra time to make a fresh stock, you'll find that
whatever dish you're preparing will have a greater depth of flavor. Most commercial stocks or broths are
manufactured with a significant amount of salt, so if you feel the need to use
these products, make sure you adjust the seasoning of the dish you're
preparing.
Cooking tip: Prepare stocks ahead of time and then freeze
them in ice cube trays. Whenever you
need some stock, just pop out a couple of cubes!
Ingredients:
- 4 quarts cold Water
- 4 lb Chicken Bones, trimmed of fat
- 1/2 cup fresh Parsley, chopped coarse
- 1 large Spanish Onion, skin on & quartered
- 1 large Carrot, unpeeled & quartered
- 2 stalks Celery, chopped coarse
- 1 large Bay Leaf
- 1 TBS butcher cracked Black Pepper
Cooking Procedure:
- In a large pot, add all of the ingredients
- Bring this to a boil over high heat
- Reduce the heat to a simmer
- Skim any foam that has accumulated on the surface of the stock
- Let the stock simmer for 3 hours
- Strain stock through a fine mesh colander into a container
- Cover stock & place it in the fridge
- The stock will keep fresh for 2 days if not frozen
Yield: 2 quarts
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