ckn stock.
chicken stock.
Ingredients:
1.5kg chicken neck/back/wings/bones & carcass.
1kg chicken feet.
4 white/yellow onions, peeled, chopped.
2 tbsp canola oil.
water.
Equipment:
stockpot.
ladle or fine mesh strainer.
chinois/strainer.
cheesecloth.
Yield:
3L
Execution:
roast bones.
Preheat a convection oven to 425°F.
Place the bones onto a sheet tray, place into the oven until roasted and golden brown.
Set aside.
2. roast onions.
While the bones are roasting, heat oil in a large pot over medium-high heat.
Add the onions and cook until they are caramelized.
Add the chicken bones, and feet and fill with water until everything is barely covered.
3. simmer.
Increase the heat to high, bring to a slight boil, then reduce the heat to low.
Skim off any impurities or scum that rises to the surface using a fine mesh trainer or a ladle.
The stock should be at a light simmer with not too much movement, only a few bubbles rising to the surface.
Let cook for 8-12 hours.
4. storage.
Strain through a chinois lined w/cheesecloth into a container.
Cool down the stock as fast as possible; 1. make an ice bath and place the container into the ice bath until room temperature and store. 2. throw the whole container into the freezer for a couple hours without the lid, although this might screw up your freezer, but youll be fine.
Store in the fridge for 4-5 days or in the freezer for 3 months.