Free Recipe Bailey s Chicken Stock
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Bailey s Chicken Stock Recipe
3 lb Chicken wings and backs; or
-other bones
1 md Veal knuckle; cracked
4 qt Water
3 lg Onions; peeled and cut in
-half
2 lg Carrots; scrubbed and
-cut-into large rings
2 md Leeks; carefully washed and
-cut into large pieces
3 lg Shallots; peeled, left whole
1 lg Bay leaf
8 Parsley sprigs
8 lg Leavy celery ribs; broken
-into large pieces
1 ts Dried thyme
1 tb Salt
2 ts Freshly ground black pepper
1 Whole clove
Bailey s Chicken Stock Preparation
Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary. Strain the cooked stock through a damp cheesecloth – lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it. SOURCE: Lee Bailey’s Soup Meals (1989:isbn0517573040) Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen. Recipe by: Lee Bailey’s Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on Jan 28, 1998
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