Brown or White Chicken Stock |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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From Julia Child's 'Mastering The Art of French Cooking.' Ingredients:
chicken neck, gizzard,heart,and misc scraps |
1 sliced onion |
1 sliced carrot |
2 cups chicken broth |
2 sprigs parsley |
1/3 bay leaf |
1/8 teaspoon thyme |
1 1/2 tablespoons cooking oil |
Directions:
1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces.
2. Brown them over med-hi heat in oil.
3. Drain the oil.
4. Add broth, herbs, and enough water to cover by 1/2 inch.
5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed.
6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock.
7. Now it is ready for use!
8. White Stock: Do everything as instructed above, except do not brown the bits in oil.
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