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Classic Chicken Stock

Classic Chicken Stock is a home-style recipe made with Water, Onion, Carrot, and Celery.

材料

• 12 qt
• 2 cup
• 1 cup
• 1 cup

作り方 （プレビュー）

1. 1

   Rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired