As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Use these chicken wings to prepare Chef Daniel Humms Loup de Mer. Source: Martha Stewart Show. Makes 4 cups. Yield: Ingredients: 10 pounds chicken wings, 1/4 cup olive oil, 4 cups sliced onions, 2 cups chopped carrots, 2 cups chopped celery, 2 cups chopped leeks, 2 cups chopped celery root, 1/2 cup tomato paste, 4 cups red wine, 10 sprigs thyme, 2 bay leaves, 15 black peppercorns, 5 pounds chicken feet, 30 pounds ice cubes. Directions: 1. Preheat oven to 375 degrees. Spread chicken wings in a single layer on 2 large rimmed baking sheets; roast in oven until golden brown, 1 hour and 15 minutes to 1 hour and 30 minutes, turning every 30 minutes. 2. Heat oil in a 20-quart stockpot over high heat. Add onions, carrots, celery, leeks, and celery root; cook, stirring, until caramelized, 10 to 15 minutes. Add tomato paste and cook, stirring, until caramelized, 5 to 7 minutes. Add wine and cook until thick and syrupy. 3. Place thyme, bay leaves, and peppercorns in a piece of cheesecloth; using kitchen twine, tie to enclose. Add cheesecloth packet to stockpot along with chicken wings and feet. Bring to a simmer over medium heat; simmer for 5 hours, skimming any impurities and fat that rise to the surface every 30 minutes. Strain through a fine-mesh chinoise sieve into a large pot; let simmer until reduced to 4 cups. Strain again and use immediately or let cool completely before storing in an airtight container, chilled, until ready to use.
27.04.2023 @ 10:05
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Use these chicken wings to prepare Chef Daniel Humms Loup de Mer. Source: Martha Stewart Show. Makes 4 cups. Yield: Ingredients: 10 pounds chicken wings, 1/4 cup olive oil, 4 cups sliced onions, 2 cups chopped carrots, 2 cups chopped celery, 2 cups chopped leeks, 2 cups chopped celery root, 1/2 cup tomato paste, 4 cups red wine, 10 sprigs thyme, 2 bay leaves, 15 black peppercorns, 5 pounds chicken feet, 30 pounds ice cubes. Directions: 1. Preheat oven to 375 degrees. Spread chicken wings in a single layer on 2 large rimmed baking sheets; roast in oven until golden brown, 1 hour and 15 minutes to 1 hour and 30 minutes, turning every 30 minutes. 2. Heat oil in a 20-quart stockpot over high heat. Add onions, carrots, celery, leeks, and celery root; cook, stirring, until caramelized, 10 to 15 minutes. Add tomato paste and cook, stirring, until caramelized, 5 to 7 minutes. Add wine and cook until thick and syrupy. 3. Place thyme, bay leaves, and peppercorns in a piece of cheesecloth; using kitchen twine, tie to enclose. Add cheesecloth packet to stockpot along with chicken wings and feet. Bring to a simmer over medium heat; simmer for 5 hours, skimming any impurities and fat that rise to the surface every 30 minutes. Strain through a fine-mesh chinoise sieve into a large pot; let simmer until reduced to 4 cups. Strain again and use immediately or let cool completely before storing in an airtight container, chilled, until ready to use.