Chicken Stock Recipe
Anita Lo, chef and owner of Annisa restaurant in New York City, uses this recipe to make Curry Puffs.
Makes 3 quartsIngredients
- Bones from 2 chickens
- 1 onion, roughly chopped
- 1 stalk celery, roughly chopped
- 1 small carrot, roughly chopped
- 1 large clove garlic, smashed
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 7 whole black peppercorns
- 1 bay leaf
Directions
Put the bones, onion, celery, and carrot in a pot with enough water to jut cover them and bring to a boil. Skim off the foam and scum that rise to the top, then lower the heat to a simmer. Add the remaining ingredients and simmer, skimming occasionally, for 2 hours, or until well flavored, adding cold water as necessary to keep the ingredients covered. Remove from the heat and let sit for 30 minutes to allow maximum gelatin to release from the bones into the stock. Pour through a fine-mesh sieve and discard the solids.
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