Again, it's one of those things that I would normally skip studying... it seems too much of an effort for a very little return... WRONG!
This was hilariously easy and boy oh boy oh boy, the return is massive!
I was at "my disneyland" (a.k.a. supermarket), poultry section when I happened to look below eye level, which obviously is really low as I'm a bit related to the 7 dwarfs.
There I saw these glorious chicken carcasses... alright "bones", happily waiving at me and everyone else, sort of begging for someone to take them. So I happily took 3 of them. At less that AED 4 for 700 grams, why should I skimp?!
Tip 1: Take off the foam that comes to surface but don't skim the fat off the liquid. The fat will serve as protection for your stock from the bacteria present in air.
Tip 2: Remove the fat before using the stock.
Ingredients:
1 1/2 kilo chicken bones, cut into 2-inch pieces
1 onion, chopped
1 celery, chopped
1 1/2 carrots, chopped
1 bouquet garni
Olive Oil
2 liters of cold water
2 teaspoons of salt
2 bay leaves
Heat 1 tbsp olive oil in a large stock pot. Saute the onion until softened and slightly coloured, around 2-3 minutes. Transfer to a bowl.
In 2 batches, brown chicken pieces on the pan for a bout 4-5 minutes. Return the onions to the pot. Add celery, carrots, salt to the pot with 2 liters of water. Bring to a boil and immediately reduce heat to barely a simmer. Simmer uncovered for 4 hours. Skim off foam that comes to the surface.
Add bay leaves 5 minutes before finishing. Strain the stock.
If you'll be storing this for a longer time, 2 weeks to a month, reduce the stock a bit more, approximately another simmering hour to make it more concentrated.
To store:
Cover and refrigerate for up to 2 days. If you want to freeze it, divide it in half liter volume, it's easier to use this way, ensuring you only de-frost the one you'll be using.
-AcousticChef.... cookin' one tune at a time!
This was hilariously easy and boy oh boy oh boy, the return is massive!
I was at "my disneyland" (a.k.a. supermarket), poultry section when I happened to look below eye level, which obviously is really low as I'm a bit related to the 7 dwarfs.
There I saw these glorious chicken carcasses... alright "bones", happily waiving at me and everyone else, sort of begging for someone to take them. So I happily took 3 of them. At less that AED 4 for 700 grams, why should I skimp?!
Tip 1: Take off the foam that comes to surface but don't skim the fat off the liquid. The fat will serve as protection for your stock from the bacteria present in air.
Tip 2: Remove the fat before using the stock.
Ingredients:
1 1/2 kilo chicken bones, cut into 2-inch pieces
1 onion, chopped
1 celery, chopped
1 1/2 carrots, chopped
1 bouquet garni
Olive Oil
2 liters of cold water
2 teaspoons of salt
2 bay leaves
Heat 1 tbsp olive oil in a large stock pot. Saute the onion until softened and slightly coloured, around 2-3 minutes. Transfer to a bowl.
In 2 batches, brown chicken pieces on the pan for a bout 4-5 minutes. Return the onions to the pot. Add celery, carrots, salt to the pot with 2 liters of water. Bring to a boil and immediately reduce heat to barely a simmer. Simmer uncovered for 4 hours. Skim off foam that comes to the surface.
Add bay leaves 5 minutes before finishing. Strain the stock.
If you'll be storing this for a longer time, 2 weeks to a month, reduce the stock a bit more, approximately another simmering hour to make it more concentrated.
To store:
Cover and refrigerate for up to 2 days. If you want to freeze it, divide it in half liter volume, it's easier to use this way, ensuring you only de-frost the one you'll be using.
-AcousticChef.... cookin' one tune at a time!
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