* Originally in: HOME COOKI

Yesterday I wrote about my new-found knowledge/understanding of the
differences between stock and broth .... and posted a nice formula for shellfish stock. Here are the rest of that series - two at a time. Even
though I have a *bunch* of others these are going to be my basics and
will, no doubt, be referred to often.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer's Slow Cooker Chicken Stock
Categories: Soups, Poultry, Vegetables, Herbs
Yield: 6 Cups

2 Ribs celery; halved
1 lg Carrot; scrubbed clean, ends
- trimmed, halved
1 md Onion; quartered
4 cl Garlic; smashed
lg Handful parsley stems; large
- enough that the stems
- bundled together are the
- size of a quarter
4 lg (to 5) sprigs fresh thyme
1 Bay leaf
1/2 tb Black peppercorns
6 c Water

SET UP YOUR SLOW COOKER: Plug in your slow cooker and
set it to low.

PREPARE THE CHICKEN CARCASS: Pull any meat from the
carcass and save it for another meal. Discard the skin.

Then get medieval on those bones. Snap what can be
snapped. Take out all of the day’s frustrations on those
bones and then toss them in the slow cooker. Ligaments
are fine. The weird dark stuff is fine. A few bits of
skin are fine. Just throw it in.

ADD THE REMAINING INGREDIENTS: Add everything else,
including the water, to the slow cooker. You can even
keep the skins on the garlic and onions-the stock will
just be a darker color as a result of the pigments in
the skins.

COOK THE STOCK SLOW AND LOW: Put the lid on the slow
cooker and leave the slow cooker on low overnight. Cook
for at least 12 hours or up to 24 hours.

STRAIN THE STOCK: When you're done cooking, shut off the
slow cooker and remove the lid. Set a fine mesh strainer
lined with cheesecloth over a bowl. Scoop out the solids
and put them in the strainer. When they stop dripping,
remove them from the strainer and discard.

Pour the rest of the stock through the strainer. You may
see some sediment in the stock. That’s ok. You can
strain the liquid again through multiple layers of
cheesecloth, or you can leave it. Again, it’s purely
aesthetics.

COOL YOUR STOCK: Let the stock cool to room temperature,
then transfer to storage containers and refrigerate
overnight.

SCRAPE OFF THE CHICKEN FAT: The next day you should see
a creamy fat layer on top of the stock. Skim it off and
toss it. (Or save it to cook with. -- UDD)

The stock will be gelatinous and golden. That means you
did a good job and your stock will have a velvety mouth
feel.

Use or freeze the stock: Stock can be stored in the
fridge for about 5 days, or frozen for up to a year.
When you use the stock, pour slowly and any sediment
will stay put in the bottom of your container.

By Summer Miller

YIELDS: about 6 cups

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

1 chicken carcass; from a cooked 4# chicken

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Chicken Stock # 1 (Leftover Bones)
Categories: Poultry, Vegetables, Herbs
Yield: 3 Cups

Leftover bones & skin from
- a lg cooked or raw chicken
- carcass or 2 rotisserie
- chickens
Celery tops
+=AND=+
1 lg Celery rib; in 2" segments
1 lg Onion; quartered, no need to
- peel
1 lg Carrot; in 2" segments
1 bn Parsley
Salt & pepper

Put the leftover bones and skin from a chicken carcass
into a large stock pot. Add vegetables like celery,
onion, carrots, parsley.

Cover with water. Add salt and pepper, about a teaspoon
of salt, 1/4 tsp of pepper.

Bring to a boil and immediately reduce heat to bring the
stock to barely a simmer. Simmer partially covered at
least 4 hours, occasionally skimming off any foam that
comes to the surface.

Remove the bones and vegetables with a slotted spoon or
spider ladle, and strain the stock through a fine mesh
sieve.

If making stock for future use in soup you may want to
reduce the stock by simmering an hour or two longer to
make it more concentrated and easier to store.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives


MMMMM

... "Though their life was modest, they believed in eating well." James Joyce --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)