I’m sorry to say now… I pop onto one of my devices and put in 2-3 relevant words and up come so many choices,...Meanwhile the lovely Cookbooks just sit there on my bookshelves.
They may not get the attention they deserve but I do still love seeing them there
Good if there is a power cut?
So I wanted to make some beautiful Chicken Stock.
The grandchildren were coming over to make homemade pasta
Ravioli, I thought. Looking back through my blog, I picked up some ideas that I had posted earlier
One of the sauces I made was using chicken stock, butter and sage leaves
So not just any old chicken stock, thank you, but some clear, almost consommé… the only way to go
To do that of course, that means clarifying the stock
So off the Web I went, and I found this simple way on this Better Homes and Gardens site
First make the stock, I bought chicken nibbles, lots of bones to get some good flavour
So place the chicken nibbles or chicken carcasses, what ever you are using into a roasting pan,
1 large onion peeled and cut into quarters
1 large carrot rough chopped
Couple of stalks of celery, roughly chopped
I tossed them in a couple of tablespoons of Vegeta Chicken Stock and couple of tablespoons of olive oil
Into 180C oven and roast about 20-30 minutes till golden
Then transfer to a big pot
Cover with water and simmer for about 45 minutes
Strain through a lined sieve
Just mix with some Mayo, Season with Salt and pepper, A chopped gherkin and sometimes, celery for the crunch
A little of the Gherkin liquor for a little extra flavour
To clarify stock, first strain stock by ladling it through a colander or sieve lined with 1 or 2 layers of 100-percent-cotton cheesecloth, (I used a chux cloth)
Discard bones, vegetables
Separate an egg (discard the yolk or save for another use).
In a small bowl, combine the egg white and 1/4 cup cold water.
Stir the mixture into the hot, strained stock. Bring to boiling.
Remove from heat and let stand for 5 minutes.
(As the egg white cooks, it will coagulate and trap fine particles from the stock.)
This is called a Raft
Pour the stock through the paper towels to strain out the particles and egg white
Ah that looks better
just sauté gently in some olive oil, just to get that flavour moving.
Cover with water, season with S & P and simmer for 30-45 minutes
In fact, I needed another poached chicken breast, so I made some more stock
After the chicken was cooked, I added some bones from 2 chicken carcasses
Followed the Clarifying process as above
How about this for clear stock
All set for the freezer
Click here to see how to make the pasta
We made a simple filling
A gently sautéed chopped leek, in olive oil
Some soft goats cheese
A really good grate of Pecorino cheese
The zest of a lemon
Freshly ground black pepper
Taste and if you feel the need perhaps a pinch of sea salt
Don’t forget the Pecorino and goats cheese are quite salty
1 cup Chicken Stock, Homemade if possible
6 sage leaves
2 tablespoons butter
Salt and pepper
Bring to the boil, turn down and simmer
They loved these Ravioli