As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Make 2 1/2 quarts Yield Ingredients 5 pounds assorted chicken parts (backs, necks, bones, and wings), rinsed 2 medium carrots, peeled and chopped into 2-inch lengths 2 celery stalks, chopped into 2-inch lengths 2 medium onions, peeled and quartered 2 dried bay leaves 1 tablespoon whole black peppercorns Directions 1. Place chicken parts in a stockpot that is just large enough to hold them with about 3 inches of space above (an 8-quart pot should do), and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the top. 2. Add vegetables, bay leaves, and peppercorns, and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming often, for at least 1 1/2 hours and up to 4 hours. 3. Strain stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids. 4. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Chill for at least 8 hours to let fat accumulate on top; lift off and discard fat before using or storing stock. Stock can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
27.04.2023 @ 01:59
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Make 2 1/2 quarts Yield Ingredients 5 pounds assorted chicken parts (backs, necks, bones, and wings), rinsed 2 medium carrots, peeled and chopped into 2-inch lengths 2 celery stalks, chopped into 2-inch lengths 2 medium onions, peeled and quartered 2 dried bay leaves 1 tablespoon whole black peppercorns Directions 1. Place chicken parts in a stockpot that is just large enough to hold them with about 3 inches of space above (an 8-quart pot should do), and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the top. 2. Add vegetables, bay leaves, and peppercorns, and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming often, for at least 1 1/2 hours and up to 4 hours. 3. Strain stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids. 4. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Chill for at least 8 hours to let fat accumulate on top; lift off and discard fat before using or storing stock. Stock can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.