Tätä reseptiä ranskalaiselle kananviljelylle voidaan käyttää monien reseptien pohjalle, kuten kokki Harold Dieterle Spicy Duck Meatballs kanssa Mint Cavatelli (kuvassa) tai kokki Brad Farmerie Marokon Braised Lamb Shanks.
This recipe for French chicken stock can be used as a base for many recipes, such as Chef Harold Dieterles Spicy Duck Meatballs with Mint Cavatelli (pictured) or Chef Brad Farmeries Moroccan Braised Lamb Shanks. Source: Martha Stewart Show, November 2007. Makes about 4 1/2 quarts. Ingredients: 5 pounds of chicken backs, necks, and wings, 4 medium unpeeled and halved onions, 3 large roughly chopped carrots, 2 halved tomatoes, 1 medium leek, white and light green parts only, halved lengthwise, 1 bunch of parsley stems, 6 sprigs of fresh thyme, 2 dried bay leaves, 20 whole black peppercorns. Instructions: 1. Preheat oven to 450 degrees. Divide chicken evenly between two rimmed baking sheets and roast until golden brown, 45-60 minutes. Add onion, carrot, tomato, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot. 2. Tie parsley, thyme, bay leaves, and peppercorns in a cheesecloth bundle. Attach to the handle of a large pot. Add to the 10-quart stockpot. 3. Place the hot oven on low heat. Add 1 cup of water to each baking sheet, scraping up brown bits from the bottom of the baking sheet with a wooden spoon. Add liquid to the stockpot. Add enough water to cover the bones by 2 inches, 20-24 cups. Bring to a boil over high heat and reduce heat to simmer. Simmer, skimming as needed, for 2 hours. 4. Strain through a fine-mesh sieve lined with cheesecloth. Let cool to room temperature. Transfer stock to the refrigerator and let cool overnight. Remove and discard solidified fat from the stock. Transfer to an airtight container. Cooks notes: Chill for up to 3 days.
27.04.2023 @ 08:15
This recipe for French chicken stock can be used as a base for many recipes, such as Chef Harold Dieterles Spicy Duck Meatballs with Mint Cavatelli (pictured) or Chef Brad Farmeries Moroccan Braised Lamb Shanks. Source: Martha Stewart Show, November 2007. Makes about 4 1/2 quarts. Ingredients: 5 pounds of chicken backs, necks, and wings, 4 medium unpeeled and halved onions, 3 large roughly chopped carrots, 2 halved tomatoes, 1 medium leek, white and light green parts only, halved lengthwise, 1 bunch of parsley stems, 6 sprigs of fresh thyme, 2 dried bay leaves, 20 whole black peppercorns. Instructions: 1. Preheat oven to 450 degrees. Divide chicken evenly between two rimmed baking sheets and roast until golden brown, 45-60 minutes. Add onion, carrot, tomato, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot. 2. Tie parsley, thyme, bay leaves, and peppercorns in a cheesecloth bundle. Attach to the handle of a large pot. Add to the 10-quart stockpot. 3. Place the hot oven on low heat. Add 1 cup of water to each baking sheet, scraping up brown bits from the bottom of the baking sheet with a wooden spoon. Add liquid to the stockpot. Add enough water to cover the bones by 2 inches, 20-24 cups. Bring to a boil over high heat and reduce heat to simmer. Simmer, skimming as needed, for 2 hours. 4. Strain through a fine-mesh sieve lined with cheesecloth. Let cool to room temperature. Transfer stock to the refrigerator and let cool overnight. Remove and discard solidified fat from the stock. Transfer to an airtight container. Cooks notes: Chill for up to 3 days.