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Reply to "Let's Talk Homade Stock"
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[quote=Anonymous]In culinary school and professional service we used mostly necks and backs, but since I don't have a consistent source of those for home use I usually use the leftovers from a roasted chicken (the supermarket rotisseries are fine). I use 1 part onion to 1/3 part celery and 1/3 part carrots. I make a little bundle (a bouquet garni or bg) of bay leaf, fresh thyme, parsley stems and a few peppercorns wrapped up and tied in cheesecloth. Since the bg is removable you can taste the stock and when it has the appropriate amount of seasoning you can remove the herbs, even if the stock is still simmering. I simmer the stock for 3-4 hours; much longer than that and bitterness can leach out of the bones. I strain through a chinois and that's about it. I skim off the fat as it's simmering, but leaving it and removing it after it solidifies in the refrigerator is just as good. [/quote]
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