This is laughably simple to make. All you require is time -- it doesn't even take effort. Far too many people are intimidated by what is actually absurdly elementary.
Please read this post if you haven't done so already.
The CC prefers to keep his chicken stock basic. No fancy flavorings so that he can control for that in whatever he uses it.
Ingredients
1 large onion (chopped coarsely, leave the skin on)
2 carrots
1 stick celery
chicken bones and parts
olive oil
1 tbsp black peppercorns
2 bay leaves
sea salt
Recipe
Chop the onions and carrots coarsely. Leave the skin on. It just doesn't matter.
Fry the onions languidly at a low heat. Add the carrots and celery and fry for at least 6-8 minutes. Add the chicken and fry for a while. Add the peppercorns and bay leaves.
Then, and this is the most important part, add a large quantity of cold water.
Let it heat up slowly. Simmer for at least 4 hours, skimming the foam that comes up periodically. You will have to keep skimming; this is the hardest part.
Strain the broth discarding the bones and solids. Add adequate salt to preserve it. Let the pot sit in your refrigerator overnight. The fat will come to the surface and solidify. Skim one last time, and you have your broth.
This freezes beautifully.
Sunday, November 16, 2008
Subscribe to:
Post Comments (Atom)
4 comments:
Some ginger is nice also.
I like to do this with a whole fresh chicken, because then you also end up with a cooked chicken that can be used in soup or stir-fry or just eaten.
Ginger renders it usable only in certain contexts viz. ones that would use ginger in the recipe.
That is too much of a constraint for me.
Neutrality as far as possible allows me to make French or Chinese or Thai recipes with equal ease.
Do agree on your whole chicken thing but was trying to head towards a discussion of not wasting spare parts. :-)
True, true. But, you know, carrots and celery are not exactly neutral flavors, despite the reigning French-fusion ethnocentrism. :-)
Well, it comes down to some level of dominant flavor.
Ginger would be spotted by my palate instantaneously. There is no mistaking it.
Celery is aggressive but less so; carrots even less so.
Post a Comment