Ingredients
2 pounds of raw or cooked chicken bones and scraps
Water to cover
Mire Poix (carrot, celery, and onion)
Bay leaves
Parsley stems
Pepper
Directions
Wash bones, chop into small pieces.
Place in pot cover with water and bring to a simmer.
As the simmer is reached a gray scum will rise to the surface for several minutes.
Skim this off occasionally until it almost ceases.
Add the remaining ingredients.
Simmer slowly for 1 1/2 hours.
Strain and de-fat.
Recipe by Mark Hartman
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