chicken_stock_-_dark
Differences
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chicken_stock_-_dark [2022/01/22 15:51] jforbes created |
chicken_stock_-_dark [2022/01/22 15:54] (current) jforbes [Reduction] |
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| * 6 lb chicken bones (necks and backs) | * 6 lb chicken bones (necks and backs) | ||
| - | ====== Mirepoix | + | ==== Mirepoix ==== |
| * 3 large carrots | * 3 large carrots | ||
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| * 6 tbsp vegetable oil | * 6 tbsp vegetable oil | ||
| - | ====== Stock ====== | + | ==== Stock ==== |
| * cold water | * cold water | ||
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| - Once the wine has reduced, scrape the bottom and pour everything into the stock pot. | - Once the wine has reduced, scrape the bottom and pour everything into the stock pot. | ||
| - | ==== Mirepoix | + | === Mirepoix === |
| - Line a baking tray with foil all the way up the sides. | - Line a baking tray with foil all the way up the sides. | ||
| - Place the mirepoix on the baking tray in an even layer | - Place the mirepoix on the baking tray in an even layer | ||
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| - Cook for about a minute or so, turn off the heat and set aside while the bones continue to roast. | - Cook for about a minute or so, turn off the heat and set aside while the bones continue to roast. | ||
| - | ====== Cooking the Stock ====== | + | ==== Cooking the Stock ==== |
| - Add cold water to the bones and mirepoix covering everything by about 2 inches. | - Add cold water to the bones and mirepoix covering everything by about 2 inches. | ||
| - Slowly bring the stock to a simmer over medium heat. | - Slowly bring the stock to a simmer over medium heat. | ||
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| - If not using immediately, | - If not using immediately, | ||
| - | ====== Reduction | + | ==== Reduction ==== |
| - You can further reduce this stock to create an even richer stock that will gel when chilled. | - You can further reduce this stock to create an even richer stock that will gel when chilled. | ||
| - Place the finished stock back on the stove and simmer until the stock is reduced by two thirds. | - Place the finished stock back on the stove and simmer until the stock is reduced by two thirds. | ||
| - | - Cool and freeze for later use | + | - Cool and freeze for later use. |
| - The frozen stock can be easily cut and used as is for a sauce or diluted to create a stock of soups. | - The frozen stock can be easily cut and used as is for a sauce or diluted to create a stock of soups. | ||
chicken_stock_-_dark.1642884718.txt.gz ยท Last modified: 2022/01/22 15:51 by jforbes