Chicken Single Stock (12 Cups) Double Strength Stock
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Chicken Single Stock (12 Cups) Double Strength Stock
  Chicken    Stock  
Last updated 6/12/2012 1:14:00 AM. Recipe ID 42701. Report a problem with this recipe.
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      Title: Chicken single stock (12 cups) double strength stock
 Categories: None
      Yield: 1 Servings
 
      4 lb Chicken bones (fresh if
           -possible)
     20 c  Water (5 quarts)
      4    Quarter-size slices of fresh
           -ginger, smashed
      2 lg Scallions; cut into 1"
           -pieces
      2    Ribs celery; chopped
      1    Carrot; peeled and chopped
      1    Yellow onion; thinly sliced
      1 ts Black peppercorns
      1 ts White peppercorns
      1 ts Szechwan peppercorns
 
  Rinse bones to dislodge any blood. Put bones in non-aluminum, heavy
  8-qt stockpot and add cold water. Over high heat, bring to boil.
  Reduce to simmer and cook 5-10 minutes, till foam rises to top.
  
  Use large spoon to skim off scum and continue skimming until surface
  is mostly clear. Add the rest of the ingredients and reduce heat to
  weak simmer. Simmer for 3-4 hours, or until it's reduced by half.
  Don't stir the stock and don't let it come to a boil.
  
  Strain finished stock with several layers of cheesecloth. Season with
  Kosher salt. Chill. Spoon off congealed fat. Seal, refrigerate (up to
  3 days) or freeze till use.
  
  Double Strength Stock:
  
  Same recipe as above, but use 10 cups of plain old homemade unsalted
  chicken stock plus 10 cups of water in lieu of 20 cups of water. "DO
  NOT USE CANNED CHICKEN STOCK. THE SALT AND SEASONINGS IN A CANNED
  STOCK WILL ENLARGE HORRIFICALLY IN RE-COOKING--THE EDIBLE VERSION OF
  A FUN-HOUSE MIRROR" - -Barbara Tropp, chef of China Moon.
  
  China Moon Infusion: (8 cups)
  
  3 large, rock-hard heads garlic 2 tablespoons corn or peanut oil 1
  small onion, thinly sliced 1 small serrano chili-cut lengthwise 8
  quarter-size coins of fresh ginger, smashed 12 Cups double stock (or
  unsalted stock) 1 stalk fresh lemongrass, pounded well and then
  chopped into finger lengths. Kosher salt
  
  Roast garlic at 375 for 30 minutes. Smash. Add oil to heavy 4-quart
  stockpot and saute onion, chili, ginger, and garlic. Cover and cook
  over low heat until vegetables sweat--about 15 minutes, stirring to
  keep them from sticking.
  
  Add stock, raise heat and bring to near boil. Maintain steady simmer
  and cook 1 hour. Add lemongrass final 15 minutes.
  
  Remove from heat and let it steep for 1 hour.
  
  Strain the same way as above, remove fat and season with salt and
  peppercorns. Store appropriately. This is great just as it is, or
  with a few pieces of meat and veggies added to it.
  
  I know this all seems like a bit much, but it's really worth it for
  the flavor. And since you might only use 1-2 cups at a time, it's
  great to keep in the freezer. You'll really get spoiled against
  canned stock.
  
  Recipe 




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Recipe ID 42701 (Apr 03, 2005)

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