@madebymusashi
Jasmine & Musashichicken stock recipe by -m👨🏻🍳 feel free to scale down depending on your home setup. Also, I keep the flavor as neutral as possible for versatility. yields 8 quarts 8lb chicken bones 2lb chicken feet 3 onions, halved 3 large carrots, peeled and halved 5 stalks celery, halved * Cover the chicken bones and feet by 2 inches of water and bring to a boil, skimming frequently * Once it reaches a boil, reduce the heat to very low. You want to hit around 180F or 82C to slowly extract the flavor from the bones and feet. I use a lid slightly smaller than the diameter of my pot to ensure everything is submerged. Cook overnight. * The next day, add the mirepoix (onions, carrots, celery) and bring to a boil, skimming frequently * Reduce the heat to low again and cook for an hour. After an hour, remove the mirepoix and continue cooking the chicken on low (180F/82C) until the total cook time for the chicken reaches 24hrs. * Strain and cool to room temperature/cool in an ice bath and refrigerate. * The next day, remove the fat cap that has formed on the surface. Label and freeze/refrigerate. #chickenstock #homecooking #cookingtips #nycfoodie #cheflife #dayinmylife #chickenrecipe
On the profile · Apr 1, 2025