Chicken Stock

Ingredients

• 2 pounds chicken bones
• 1 bay leaf
• 1 stalk celery, chopped
• 1 carrot, chopped
• Y2 onion, chopped
• 3to4 peppercorns
• 1 tablespoon salt

Method

1. 1

   Combine chicken bones, vegetables, bay leaf, peppercorns, and salt in a stockpot with water.

2. 2

   Bring to a boil, then simmer for 1.5 hours until reduced to 1 quart.

3. 3

   Strain and refrigerate to remove fat.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 12. The excerpt below is the record exactly as published.

CHICKEN STOCK Ye teaspoon salt Juice of /2 lemon 1. Finely chop 1 pound of the mushrooms, reserving 6 whole ones for garnish. Ina sauté pan, sauté the mushrooms, tomato, shallots, and garlic in the butter until softened. 2. Ina 4-quart saucepan, place the Madeira, white wine, Chicken Stock, lemon juice, parsley, peppercorns, thyme, rosemary, coriander, and bay leaf. Lightly beat the egg whites and the shells with the salt, then add to the pot. Add the sautéed ingredients and bring mixture to a quick simmer over moderately high heat, stirring constantly until the simmer is reached; then discontinue stirring. Cook for 45 minutes. ; 3. Strain into a clean pot through a sieve lined with dampened cheese- cloth. Adjust salt to taste. 4, Pour water into a small sauté pan to a depth of 2 inch and warm. Slice the reserved whole mushrooms and poach about 1 minute. Drain. 5. Ladle the consommé into individual serving bowls and garnish with the poached mushrooms. Serve at once. Note: Blanched, julienned leeks may be substituted for the mush- room garnish. If there’s a capsule phrase that envelops us, it’s honesty in preparation. We don’t use frozen, canned, or “stretcher” foods. 26 — THE 510 HAUTE CUISINE CHICKEN STOCK 2 pounds chicken bones 1 bay leaf 1 stalk celery, chopped 3to4 peppercorns 1 carrot, chopped 1 tablespoon salt Y2 onion, chopped

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