Clear Poultry Stock
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- 1 ea. bones from 1 chicken bone
- 1 Carrot cut into large chunks
- 1/2 Spanish onion peeled, cut in chunks
- 2 Ribs of Celery cut in chunks
- 1/2 cup chardonnay optional
- Place in a 2-gallon stock pot,
- Cover with 6 quarts of water, bring to boil, reduce to simmer, simmer 2.5 hours
- Skim any impurities floating on the surface during the simmering time
- Remove from heat, strain into a pot large enough to hold 3 to 4 quarts.
- Clean any edible meat off bones and set aside
- Cooldown stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
- Refrigerate or freeze until ready to use.
Use fresh chicken stock in 5 days, frozen in 4 months. Variations: use bones from a previously prepared roasted chicken, us only leaves, skin and peels from celery, carrots, and onion. Use turkey, duck, goose, squab, quail. For larger birds use more carrots, celery, onions. For more concentrated flavor after straining the bones and vegetables, return to stove and reduce to the desired flavor.
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