JavaMemah and TheSenator
Assistant Cook
slighly dark chicken stock, very flavorful too....
I throw, chicken, bones, peppercorns, and bay leaf, 1 sm or med clove of garlic (cut in half), 2 onions, 2 carrots and 2 stalks of celery (all chopped in big chunks and I BROWN chicken skin (both sides, AFTER browned and removed, put a tiny amount of water in pan to catch all those golden bits too) and throw all that in a pot with just enough cold water to cover. boil, then simmer for 1 hr 20minutes, strain everything thru either cheesecloth or fine sieve. I am a believer in what my italian Nana always said "It's a-no-a-stock without da-fats, or da-skin."
....... (after all did you ever wonder what that little pearl in all the chicken noodle soup boxes were ? .... a piece of fat) ...... BUT I say, you can always put your finished , sieved stock, in the fridge and just pluck the little fat blob off after it solidifies.
** Note, my Nana used to throw chicken legs in her stock pot too, and I always thought her stock was the best, till I walked into her kitchen one day and saw those feet sticking up, then I thought best to never look in her kitchen again while she was cooking. LOL
I NEVER throw in the feet. not brave enough .... LOL ... and I really do not taste the difference in the stock without them.
I throw, chicken, bones, peppercorns, and bay leaf, 1 sm or med clove of garlic (cut in half), 2 onions, 2 carrots and 2 stalks of celery (all chopped in big chunks and I BROWN chicken skin (both sides, AFTER browned and removed, put a tiny amount of water in pan to catch all those golden bits too) and throw all that in a pot with just enough cold water to cover. boil, then simmer for 1 hr 20minutes, strain everything thru either cheesecloth or fine sieve. I am a believer in what my italian Nana always said "It's a-no-a-stock without da-fats, or da-skin."
....... (after all did you ever wonder what that little pearl in all the chicken noodle soup boxes were ? .... a piece of fat) ...... BUT I say, you can always put your finished , sieved stock, in the fridge and just pluck the little fat blob off after it solidifies.
** Note, my Nana used to throw chicken legs in her stock pot too, and I always thought her stock was the best, till I walked into her kitchen one day and saw those feet sticking up, then I thought best to never look in her kitchen again while she was cooking. LOL
I NEVER throw in the feet. not brave enough .... LOL ... and I really do not taste the difference in the stock without them.
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