Chicken Stock
Yield: 1 gallon
Ingredients:
5 lbs chicken bones
5 qt cold water
Mirepoix:
½ lb onion chopped
4 oz carrot chopped
4 oz celery chopped
Boquet Garni:
1 ea bay leaf
¼ tsp thyme
¼ tsp peppercorns
4 ea parsley stems
Method of Prep:
1. rinse bones in cold water removing blood and fat which cause discoloration
2. add cold liquid and bones to stockpot (keep the bones covered)
3. bring to a simmer and depouiller (remove the fat)
4. after 1 hour add the mirepoix and the boquet garni to stock pot
5. simmer for 3 hours uncovered and continue to depouiller
6. Strain through a chinois and cool below 40 degrees