Drain
Cool.
When cool enough to handle , clip off tips of the claws
Place chicken feet in a large stock pot .
Fill with cold water and cover by an inch .
Add 2 large carrots halved .
1 onion cut in wedges .
4 stalks of celery cut in half
Bunch of fresh thyme
1 bay leaf
10 peppercorns .
Bring to a simmer , then reduce heat , partially cover placing lid on an angle .
Keep stock cooking for 4 hours
Then remove lid and continue cooking for an hour for stock to reduce .
Strain through a fine mesh strainer into a clean pot or large bowl .
Allow to cool and then pour into plastic containers with lids that are easy to store in refrigerator or freezer .
the stock will turn into a gel on cooling .
Best stock ever and well worth the effort .
No comments:
Post a Comment