Chicken stock - Revision history

User 144: categorising

2006-05-20T12:53:16Z

categorising

← Older revision		Revision as of 22:53, 20 May 2006
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		⚫	'''Chicken stock''' (otherwise known as [[chicken]] [[broth]]), is one of the staple ingredients in period cooking.
	=== Chicken Stock ([[Cooking]]) ===

⚫	(otherwise known as [[chicken]] [[broth]]) -- one of the staple ingredients in period cooking.

	Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).		Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).
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	To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw [[egg]]s (including the shells), add it to the stock, stir it around, and filter again. The [[egg]]s will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.		To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw [[egg]]s (including the shells), add it to the stock, stir it around, and filter again. The [[egg]]s will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.
			[[Category:food]]

Del at 05:31, 10 November 2003

2003-11-10T05:31:13Z

← Older revision		Revision as of 15:31, 10 November 2003
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	=== Chicken Stock ([[Cooking]]) ===		=== Chicken Stock ([[Cooking]]) ===

	(otherwise known as [[chicken]] [[broth]] -- one of the staple ingredients in period cooking.		(otherwise known as [[chicken]] [[broth]]) -- one of the staple ingredients in period cooking.

	Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).		Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).

Del at 05:30, 10 November 2003

2003-11-10T05:30:14Z

← Older revision		Revision as of 15:30, 10 November 2003
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	I usually have scads of this handy -- keep aside (in bags in the freezer) any left over bones from any time you eat chicken, and boil them up in water whenever you have enough to half-fill a pot. Add some [[clove]]s, [[cinnamon]], [[laurel]] or whatever other [[herb]]s and [[spice]]s you fancy and keep it simmering for a few hours at least. Store whatever you are not using in the freezer until required, either in left-over containers or chop it into small blocks once frozen for adding to [[brussels sprouts]] while steaming.		I usually have scads of this handy -- keep aside (in bags in the freezer) any left over bones from any time you eat chicken, and boil them up in water whenever you have enough to half-fill a pot. Add some [[clove]]s, [[cinnamon]], [[laurel]] or whatever other [[herb]]s and [[spice]]s you fancy and keep it simmering for a few hours at least. Store whatever you are not using in the freezer until required, either in left-over containers or chop it into small blocks once frozen for adding to [[brussels sprouts]] while steaming.

	To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw ~~eggs~~ (including the shells), add it to the stock, stir it around, and filter again. The [[~~eggs~~]] will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.		To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw [[egg]]s (including the shells), add it to the stock, stir it around, and filter again. The [[egg]]s will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.

Del at 05:28, 10 November 2003

2003-11-10T05:28:35Z

← Older revision		Revision as of 15:28, 10 November 2003
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	Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).		Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).

	I usually have scads of this handy -- keep aside (in bags in the freezer) any left over bones from any time you eat chicken, and boil them up in water whenever you have enough to half-fill a pot. Add some [[clove]]s, [[cinnamon]], [[laurel]] or whatever other [[herb]]s and [[spice]]s you fancy and keep it simmering for a few hours at least. Store whatever you are not using in the freezer until required, either in left-over containers or chop it into small blocks once frozen for adding to [[brussels ~~sprout~~]]s while steaming.		I usually have scads of this handy -- keep aside (in bags in the freezer) any left over bones from any time you eat chicken, and boil them up in water whenever you have enough to half-fill a pot. Add some [[clove]]s, [[cinnamon]], [[laurel]] or whatever other [[herb]]s and [[spice]]s you fancy and keep it simmering for a few hours at least. Store whatever you are not using in the freezer until required, either in left-over containers or chop it into small blocks once frozen for adding to [[brussels sprouts]] while steaming.

	To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw eggs (including the shells), add it to the stock, stir it around, and filter again. The [[eggs]] will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.		To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw eggs (including the shells), add it to the stock, stir it around, and filter again. The [[eggs]] will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.

Del at 05:27, 10 November 2003

2003-11-10T05:27:42Z

New page

=== Chicken Stock ([[Cooking]]) ===

(otherwise known as [[chicken]] [[broth]] -- one of the staple ingredients in period cooking.

Many [[recipe]]s will call for the use of ''Freyssche brothe'', and by this they usually mean chicken or [[beef]] [[stock]]. One of the most common ways of preparing meat in the [[15th century]] was by boiling it in [[stock]] (eg: [[Pies of parys (recipe)]]).

I usually have scads of this handy -- keep aside (in bags in the freezer) any left over bones from any time you eat chicken, and boil them up in water whenever you have enough to half-fill a pot. Add some [[clove]]s, [[cinnamon]], [[laurel]] or whatever other [[herb]]s and [[spice]]s you fancy and keep it simmering for a few hours at least. Store whatever you are not using in the freezer until required, either in left-over containers or chop it into small blocks once frozen for adding to [[brussels sprout]]s while steaming.

To make a clear [[stock]] or [[consomme]], skim off any fat and other bits that rise to the top while cooking, and filter the cooked [[broth]] through muslin. Return the cooked [[stock]] to the pot, bring it back to the boil, crush up a few raw eggs (including the shells), add it to the stock, stir it around, and filter again. The [[eggs]] will cook in the [[broth]] and catch many of the impurities, leaving a much clearer [[stock]] once it is finished filtering.