I saw this recipe on the web from a guy named Glen. It makes good broth/stock without a lot of drama.
Ratio by weight:
100% chicken bones, raw or beef bones (with bits of meat)
150% water
25% onions, chopped
12% carrots, chopped
12% celery, chopped
.5% salt
1-2 bay leaves
Example amounts:
1 Kg chicken
1.5 L water ( 1 Kg)
250 g onions
120 g carrots
120 g celery
5 g pepper corns
5 g salt
Method:
Broil the bones to get a little browning on the surface.
Preheat oven to 180ºF - 190ºF
Place the bones in an ovenproof stockpot and cover with water.
Quickly bring the water temp up to 200ºF on the stovetop.
Do not bring to a boil!
Skim off any ‘foam’.
Place pot in oven and leave for 4 or 5 hours.
Add onions, carrots, celery, salt, and pepper to pot
(plus any other aromatics you might like).
Return to oven for another 1-2 hours.
Strain the stock through fine cheesecloth, cool and store.
Category: beef chicken broth stock
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