zupa - white chicken stock

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Składniki :

5 lb Chicken Bones*
8 oz Yellow Onions (Chopped, Skin On)**
4 oz Carrots (Chopped, Skin On)***
4 oz Celery (Chopped)
10 Black Pepper Corns****
10 Parsley Stems
1 Bay Leaf
14 c Water*****
2 Clove
10 Thyme (Sprigs)
dwie kurze łapki

*fresh bones with plenty of connective tissue (tendons and joints are rich sources of gelatin, which gives stock body) and meat for flavour. Beef and veal bones benefit from blanching or roasting (bringing to a boil, then straining and rinsing in cold water; or cooking in a hot oven until they develop color and flavor) - Both forms of heat set the exterior protein and get rid of some of the blood and protein that you don't want in your stock. Chicken bones can be started raw, but the stock should be skimmed as soon as the water is hot and the majority of the impurities have risen to the surface. Fish bones are often sweated, just until the protein is coagulated and the flesh and the bone have become opaque, before the water is added.
**vegetables should equal about 20 percent of the total weight of bones.
***usually standard mirepox will suffice: 2 parts onion, 1 part each carrot and celery. For stocks that must cook for more than an hour (vegetable and fish stock do not), add the vegetables, herbs and pepper and the end of cooking so that they do not disintegrate and soak up your stock when you strain them out.
****peppercorns don't impart a lot of flavour unless they are cracked, for optimal flavour, toast them briefly in a hot, dry pan and crack them with the bottom of a small saute pan before adding them to your stock.
*****a good ratio of water to main ingridient is 3:2 by weight.

Przygotowanie :

  1. Place bones in an appropriately sized, heavy-bottomed stockpot. For roasted or brown chicken stock, rub bones with canola oil and roast at 450ºF/230ºC for 1 hour, or until a dark, golden brown.
  2. Add onions, carrot, & celery.
  3. Fill the stockpot with enough cold water* to cover the bones by 2-3”.
  4. Add pepper corns, bay leaf, thyme, parsley and cloves.
  5. Heat stock on medium-high heat and bring to a simmer.
  6. Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
  7. Simmer for 4-6 hours, skimming with a ladle as necessary.
  8. After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix, and sachet leaving you with only the pure chicken stock.
  9. If you do not plan to use the chicken stock immediately, pour back into the stockpot and place in an ice bath to cool rapidly. Store in fridge for up to 5 days.
  10. Freeze for up to 3 months.
  11. *Using cold water to start your stock will form larger protein aggregates, which will later stick to the edge of the pot or float to the top which you will later skim. If a stock is started with hot water, the proteins will coagulate faster, making smaller protein particles, causing your stock to be cloudy. If the appearance of your stock isn't an issue and you're in a rush, you can use hot water to start, although I wouldn't recommend it.

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