MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Stock
Categories:
Yield: 1 Servings
5 lb Chicken necks and backs with
.. all visible fat removed
Cold water to cover
4 Carrots; cut in thirds
4 Stalks celery with leaves;
.. cut in half
1 lg Parsnip; cut in thirds
1 Leek; white part only
Parsley or dill, use your
.. preference
1 lg Bay leaf
1 lg Onion; cut in half
6 To 8 peppercorns
Place all ingredients in an 8-10 quart stainless
steel pot. Cover with cold water. Bring to a boil
and remove the residue. Lower the heat and simmer
2 1/2 hours partially covered. Stock should reduce
by 1/3 rd and be gelatinous (fairly thick). Strain
through a triple mesh strainer. cool and place in
the refrigerator overnight. Remove congealed fat
before using or freezing. Place in plastic
containers or ice cube trays. Can remain unused in
the freezer 3 months.
Makes 2 quarts.
Variations:
If you have the need of salt-halfway through
cooking add 2 tablespoons Light Miso. This miso
resembles peanut butter in texture and color. Mix
with 2-3 tablespoons hot stock to liquefy miso
from its original thick consistency.
Option:
Add 5-6 uncooked chicken wings for a stronger
sweeter flavor.
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