Wednesday, February 23, 2011

Chicken stock

- Wash the chiken bones under running water for 10 minutes.
- Place all the vegetables, herbs, spices and oil in a stock pot and fry very gently for 5 minutes.
- Add the chicken bones and cook for another 5 minutes. Now add the water and bring to the boil, then reduce heat and simmer slowly for about 2 hours.
- Skim off any surface foam that accumulates during cooking.
- Remove from the heat, leave to rest for 10 minutes, then strain the stock through a fine-mesh sieve.
- Allow to cool completely and then store in the refrigerator.
- Chicken stock will keep well in the refrigerator for a few days. it can also be stored frozen.

Chicken stock

- 1 oninon, unpeeled, cut in half and charred on a hot plate
- 150g celery stalks, cut into cubes
- 150g carrots, peeled and cut into cubes
- 100g leek, cut into cubes
- 3 big tomatoes, cut into quarters
- 20 parsley sprigs
- 5 garlic cloves, flattened
- 1 bay leaf
- 2 whole cloves
- 1/2 teaspoon crushed white peppercorns
- 50ml vegetable oil
- 1.5kg. chicken bones and wing
- 2 litres water

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