Dinner Tonight: Fu FuWhile searching for the "baby" mushrooms for the Three Mushroom Soup recipe I posted earlier I came across this in the pre-loaded recipe books on Mastercook. While shopping for the mushrooms I came...
aem
IMO 3 -4 hours can be sufficient but i usually go fo 8 - 10 and 24 is not at all unusual. Believe it or not there are stocks that have ben kept at a simmer for years. I forget he specific French culinary term for it but some chefs used to constantly replenish a stock, de fat, strain and replenish and claim it can have over a period of months or years an deepening flavour that is worth doing.
I prefer a roasted chicken for stock, but have used raw to good effect.
I once stewed a pullet in my big stock pot, the stock was superb but when i removed the pullet i was left with very little stock.
I tend to keep it herbless also, i don't add salt or garlic, unless using raw meat then i may put in a pinch of salt to help extraction. I like to add any herbs or spices to the product im am using the stock with.
Once i am done with simmering and skimming, hot or not i immediately pour it through a cheese cloth lined colander, skim again and then put the pot back on the stove, bring to a simmer, so there are ripples that push any particulate matter to the sides of the pot to be skimmed. I can usually do such a good job skimming i don't need to cool it to get the fat off, but invariably when i put in the the cooler, there is a small layer of fat.
Dinner Tonight: Fu FuTammyM 1 cup of sugar is correct; it's balanced with the 3/4 cup of vinegar. But you don't HAVE to use that much. I think the recipe was written for a...
One might consider saving the accumulated 'schmaltz' for other uses, if one likes to cook with chicken fat. --- JL
