White-Chicken-Stock-Veloute-cruise-line-recipes-soups-maincourse-sauces
- Chicken carcass/wings - 5kg
- Onions, peeled - 1 and Half kg
- carrots, peeled - 2 kg
- Cioves of ganic, crushed - 2 kg
- leeks, washed and blemishes removed - 1
- celery sticks - 2
- bay leaf - 1
- Sprigs of thyme, small - 1
- whole white peppercorns - 5 g
- water, cold _ 7 litres
For 4 Litres of Chicken Stock
1. Remove any excess fat from the chicken carcasses and wash olt undcr cold wator.
2. Place all the bones into a pol that will hold all the ingredients, leaving 5 cm at the top to skim
3.Add all the other ingredients ard cold water, and bring to a simmer; immediialely skim all the tat that rises lo the surtace.
4.Turn the heat off and allow the bones and vegetables to sink. Once this has happeried, Turn the heat back on, skim and bring to just under a Simmer, making as little moverient as possible to create more of an infusion than a stock. Skim continuously.
5. Leave to simmer for 2 hours then pass through a fine sieve into a clean pan; reduce down rapidly, until you have about 4 litres remaining.
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