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Рецепт Brown Chicken Stock
by DCMH

Brown Chicken Stock
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  США American
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Ингредиенты

  • 2 Tbsp extra-virgin olive oil
  • 3 1/2 lbs chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp black peppercorns
  • 1 bunch parsley stems

Инструкции

  1. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
  2. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
  3. Add the carrots, onions, and celery to the pot and cook until soft and browned.
  4. Return the chiken to the pot and add 3 qts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetable bits from the bottom of the pan.
  5. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
  6. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract all liquids. Stir the stock to facilitate cooling and set aside.
  7. Refrigerate in small containers for up to a week or freeze.