Post by carnation037 on Jan 13, 2003 2:18:15 GMT -6
Basic Chicken Stock
1 Tbs (15 ml) vegetable oil
1 medium onion, chopped
4 lbs (900 g) chicken legs, chopped with a cleaver
into 2-inch (5 cm) pieces
8 cups (2 L) boiling water
Salt to taste
8 - 12 whole black peppercorns
2 bay (laurel) leaves
Heat the oil in a large soup pot over moderate heat and saute the
onion until it is tender but not browned, about 5 minutes. Using a
slotted spoon, transfer the onion to a large bowl. Brown the chicken
pieces a few at a time on all sides in the oil remaining in the pot
and transfer them to the bowl containing the onion as the rest of the
chicken pieces are browned. Return the chicken pieces and onion to
the pot. Reduce the heat to low and cook tightly covered for 20
minutes. Add the boiling water, salt, peppercorns, and bay leaves.
Return to a simmer, cover, and simmer over low heat for 30 minutes.
Strain the stock and refrigerate for at least 6 hours, until the fat
has risen to the surface and congealed. Skim off and discard the fat.
Reheat before using. Makes about 2 quarts (2 L).
1 Tbs (15 ml) vegetable oil
1 medium onion, chopped
4 lbs (900 g) chicken legs, chopped with a cleaver
into 2-inch (5 cm) pieces
8 cups (2 L) boiling water
Salt to taste
8 - 12 whole black peppercorns
2 bay (laurel) leaves
Heat the oil in a large soup pot over moderate heat and saute the
onion until it is tender but not browned, about 5 minutes. Using a
slotted spoon, transfer the onion to a large bowl. Brown the chicken
pieces a few at a time on all sides in the oil remaining in the pot
and transfer them to the bowl containing the onion as the rest of the
chicken pieces are browned. Return the chicken pieces and onion to
the pot. Reduce the heat to low and cook tightly covered for 20
minutes. Add the boiling water, salt, peppercorns, and bay leaves.
Return to a simmer, cover, and simmer over low heat for 30 minutes.
Strain the stock and refrigerate for at least 6 hours, until the fat
has risen to the surface and congealed. Skim off and discard the fat.
Reheat before using. Makes about 2 quarts (2 L).