Bailey's chicken stock
Chicken Stock Soups
Last updated 6/12/2012 1:05:52 AM. Recipe ID 31069. Report a problem with this recipe.
Title: Bailey's chicken stock
Yield: 6 Servings
3 lb Chicken wings and backs; or
1 md Veal knuckle; cracked
4 qt Water
3 lg Onions; peeled and cut in
2 lg Carrots; scrubbed and
-cut-into large rings
2 md Leeks; carefully washed and
-cut into large pieces
3 lg Shallots; peeled, left whole
1 lg Bay leaf
8 Parsley sprigs
8 lg Leavy celery ribs; broken
-into large pieces
1 ts Dried thyme
1 tb Salt
2 ts Freshly ground black pepper
1 Whole clove
Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and
bring to a boil. Skim foam, and add all the other ingredients. Bring
back to a boil and reduce to the lowest possible heat; you want this
to be barely simmering. Continue cooking for about 2 l/2 hours,
skimming occasionally as necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has
congealed on top, remove and discard it.
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