Brown chicken stock- master chefs

 
                     BROWN CHICKEN STOCK - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Basics                           Stocks
                 Masterchefs                      New york
                 Am
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Chicken, parts, (backs,
                         -- necks, carcasses, and
                         -- giblets), (no livers)
    2       lg           Onions, coarsely chopped
    2       md           Carrots, peeled, trimmed
                         -- coarsely chopped
    2       lg           Celery, stalks, with leaves,
                         -- trimmed, coarsely chopped
    2       ea           Garlic, cloves, crushed
    1       bn           Parsley, stems
    2       ea           Thyme, sprigs, OR
    1       pn           Thyme, dried
    1       ea           Bay leaf
      1/2   ts           Salt, coarse
    6       ea           Peppercorns
 
        Preheat your oven to 450 F.
   
        Roast the chicken bones in a roasting pan in the
   oven for 30 minutes, then add the vegetables and roast
   for 15 minutes more. Transfer everything to a stockpot.
   
        Deglaze the roasting pan with a little water,
   scraping up the little browned bits, and add them to
   the stockpot.
   
        Add cold water to cover by about 2 inches and
   slowly bring to a boil, skimming all of the froth from
   the surface as it forms.
   
        Lower the heat and add all of the remaining
   ingredients except the peppercorns.  Simmer,
   uncovered, for 3 hours.  Add water as needed to cover
   the ingredients and skim when necessary.
   
        Add peppercorns for the last fifteen minutes of
   the simmering process.
   
        Strain the "soup" into a large bowl through a
   colander lined with a double layer of dampened
   cheesecloth.  Gently press the solids to extract all
   of the liquid possible.
   
        Discard the solids and cool the liquid to room
   temperature.
   
        Refrigerate until chilled and lift off the solid
   fat that forms at the surface.  Discard the fats.
   
        Pour the stock into containers for storage, label
   and date.
   
        Stock keeps for about 3 days in the refrigerator,
   and up to six months in the freezer.
   
        Yield: 3 to 4 quarts
   
        Source:  New York's Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Andree Abramoff, Andree's Mediterranean
   Restaurant, New York
  
 
 
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