COOKING FOR A CROWD - CHICKEN STOCK
24 pounds chicken bones
5 gallons cold water
24 ounces onions, quartered
12 ounces chopped celery with leaves
12 ounces carrots, chopped
3 ounces salt
1 tablespoon peppercorns, cracked
4 bay leaves
2 teaspoons dried thyme
Rinse chicken bones and place in steam-jacketed or large stock pot. Add water: Simmer 3?4 hours. Skim as necessary.
Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1 hour longer.
Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal on top; skim off.
ield: 3 gallons
Notes: Potentially hazardous food.
Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old produce with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
If a clear broth is desired, clarify by adding egg shells and whites to broth. Bring stock to boiling point and simmer for 15 minutes. Strain through a fine strainer.
Chicken Stock with Soup Base. Add 8 oz concentrated chicken base to 2 1/2 gal water. Exact proportion of base and water may vary between manufacturers. Chicken base is often highly salted. When using chicken base for making stock, taste recipes before adding salt. The flavor of chicken stock made with base can be enhanced by simmering 12 oz clean vegetable trimmings (or vegetables listed above) with 2 1/2 gal stock for approximately 15 minutes. Strain before using.
White Stock. Substitute knuckle of veal for part of chicken bones.