How can I make chicken supplies?
Chicken Feck is a classic basic ingredient for soups, stews and sauces. It has so much use that it is sold in advance and wrapped in supermarkets. But nothing has quite a taste of homemade chicken.
The basic chicken stock begins with a large pot. Stopk is a nice but Dutch oven that came with dishes, will also work. Add about 3 liters (3 liters) water to the pot and place about 2 pounds (1 kilogram) of chicken bones and bone parts. Bring it almost to boil. Cut into large pieces 2 peeled onions, 2 stem stems, 2 peeled carrots, 2 bay leaves, 2 twigs of thyme and about 1 teaspoon of black whole pepper. Reduce heat and cook for two hours. During cooking, jump foam and fat from the top. The chef can stop cooking at this point or continue to cook liquid for another 2 hours to create demi-glation for sauces.
When the supply is cooked, the chef then stabs the whole pot through a colander or Strachiner, preferably through the curd, into another pot. Shares are then ready to useand. When cooling, it can also be poured into ice tanks and frozen in dice until it is needed. When the cubes are frozen, they can be placed in the freezer bags marked with the date to save space.
The taste of the Chinese type can be added to the chicken material with the addition of ginger pieces and garlic. Add a dash of Italy with a few teaspoons of Marjoram and Oregano. Adding a sofrit gives the chicken butt to a lactic taste. Cumin or curry or curry will be a taste of chicken nicely for Indian food and leaf grass leaves and kefir leaves lend mixtures of Thai cuisine. It all depends on the preferences of the chef and what the chicken stock will use.
One of the great advantages of homemade chicken is that the chef knows exactly what is in it. There are no artificial conservatives, flavors or other undesirable ingredients. The chef can also accurately adjust the spices so that the chicken stock is thrown for their individual prefeRENCE. Creating chicken does not require great effort and every chef would serve well to learn the technique.