| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 450 g | Chicken bones |
| 1 gross | Onion; peeled and quartered |
| 1 gross | Carrot; cut into thirds |
| 2 | Celery stalks; cut into thirds |
| 2 gross | Or |
| 4 klein | Leeks; cut in half lengthwise & well washed |
| 2 | bay leaves |
| 6 | Sprigs fresh flat-leaf parsley |
| 1/2 Teelöffel | thyme dried |
| 12 | black peppercorns |
|
1. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle
2. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer
3. Once strained, remove the fat from the stock by skimming with a ladle (see note). Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches.
refrigerator overnight. The fat will set on the top and can be easily spooned off.
cooked meatfor chicken salad or croquettes
|
|
Anmerkungen zum Rezept:
|
