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Commisso's Original Chicken Stock Serves: 4 Ingredients Method Add everything to a large stock pot. Cover the ingredients with enough water to just cover them. Starting on medium heat, bring the pot to the barest simmer, turn the heat to low and DO NOT let it boil. Cook the stock for six to eight hours. Skim any scum and fat that comes to the top while cooking. Once the stock is done, carefully ladle from the top of the stock working your way down to the bottom of the pot. Leave the last 3 inches of liquid at the bottom as it will contain impurities that will make your stock cloudy. Cool the stock uncovered in your fridge. Once cold, remove the hardened fat from the top of the stock and if needed, ladle from the top of the stock to leave any impurities at the bottom. You should have a clear stock that is ready to use. Leave in your fridge for up to a week, or freeze the stock in ice cube trays and pop out once frozen into freezer bags, use these stock “cubes” to add flavor to any dish. |
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Welcome to the chef's table, a feature here at Commisso's Fresh Foods that will showcase some of the ideas and recipes from our own in-house chef's. Appetizers Soups, Sauces & Salads Sides Entrees Desserts Beverages |
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