HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Cookbook

 

Essential Chicken Stock

Makes 2-1/2 quarts

 

Having a good stock in your kitchen arsenal is essential for full-flavored sauces and soups. Feel free to add your own touches such as mushroom stems or additional herbs and spices. While canned stock will do in a pinch, homemade ranks head and shoulders above it in richness and flavor. I always have a container of chicken bones in my freezer. When I have enough bones, I'll start up a batch of this stock.

I cool stock in a sink filled with ice water (this does the job quickly), then store the stock overnight in the refrigerator. This makes it easier to remove the fat that rises to the top and hardens.

Store in the refrigerator, covered, for up to 3 days, or freeze for up to 3 months.

  • 3 to 4 pounds chicken bones (wings, carcasses, and necks)
  • 1 large Spanish onion. roughly chopped 2 medium carrots,
         peeled and roughly chopped
  • 1 celery stalk. roughly chopped
  • 1 thyme sprig
  • 5 flat-leaf parsley sprigs
  • 1 bay leaf
  • 1 whole clove
  • 6 whole black peppercorns (about 1/4 teaspoon)
  • Approximately 3 quarts water

1. Preheat a 6-1/2 quart slow cooker to High.

2. Place the bones in the slow cooker insert and add the onion, carrots, celery, thyme, parsley, bay leaf, clove, and peppercorns. Cover the bones and vegetables with water only to the top of the bones. (If you add too much water, the flavor will be diluted.) Cover and cook on High for 6 to 8 hours. You know your stock is done when it has a deep yellowish color and tastes very rich in poultry flavor.

3. Strain the stock into a clean container and discard the bones and vegetables. Cool the stock completely, and ladle off the fat from the top of the stock.

4. Portion the stock into storage containers.

 
  • from:
    Jewish Slow Cooker Recipes
  • 120 Holiday and Everyday Dishes Made Easy
  • by Laura Frankel
  • Wiley 2009
  • Hardcover; $24.95; 244 pages
  • ISBN-10: 0470260890
  • ISBN: 978-0-470-26089-0
  • Recipe reprinted by permission.

Buy Jewish Slow Cooker Recipes

 

Jewish Slow Cooker Recipes

 
 
 

This page created December 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,