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Featured Cookbook
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Chicken, Corn, and Potato Chowder
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Chicken Stock
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Honey Ginger Chicken
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Warm Vanessa Salad
Book Description
You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.
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Empire Kosher Chicken Cookbook : 225 Easy and Elegant Recipes for Poultry and Great Side Dishes
Authors: ARTHUR BOEHM
Date: March 1999
ISBN: 0517708639
Publisher: Clarkson Potter
Hardcover
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A good stock makes a world of difference to your cooking. By good I mean stock that is light but fully flavored, not too sweet, and has a nice amber color. Like this one.
Stock is simple to make. It cooks while you go about your business and freezes perfectly. I use different size containers for freezing this stock--1 cup, 4 cup, and so on--so defrost-ing and cooking with it is really convenient. You can add herbs such as thyme chives, or rosemary to the cooking stock, but use a light hand and keep in mind the dishes the stock will flavor--the seasonings of the stock shouldn't compete with them. By the way, you'll notice that I don't add salt to the stock. That increases its versatility.
Makes about 6 quarts
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10 pounds chicken parts and/or bones, necks, wings, reserved trimmings
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4 large onions, unpeeled and quartered
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6 large carrots, scrubbed and cut into 2-inch pieces
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5 celery stalks with tops
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4 leek tops, or 2 whole leeks, well washed and cut into 2-inch lengths
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1 bunch Italian parsley
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1 tablespoon black peppercorns
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1 to 2 sprigs fresh thyme, or 1/2 teaspoon dried
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2 bay leaves
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2 to 3 garlic cloves (optional)
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1 bunch dill (optional)
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Rinse the chicken parts under cold run-ning water. Remove excess fat.
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Place the chicken parts in a large pot. Add cold water to cover and bring to a boil. Reduce the heat to a simmer and using a skimmer, remove surface scum as it forms.
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Simmer for 1 hour. Add the onions, carrots, celery, leeks, parsley, peppercorns, thyme, bay leaves, garlic, and dill. Simmer, uncovered, until the stock is richly flavored, about 1 hour more. (For an even richer stock, boil it gently until it's reduced by half.)
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Allow the stock to cool. Strain the stock and discard the solids. For a very clear stock, first line the strainer with cheesecloth. Chill the stock and, using a large spoon, remove the solidified fat. If using the stock immediately, skim off the fat with a spoon or blot it with paper towels. Use the stock within 2 days or freeze.
More From This Book:
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Chicken, Corn, and Potato Chowder
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Chicken Stock
-
Honey Ginger Chicken
-
Warm Vanessa Salad
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