How to Debone a Chicken
Episode #1- Bone broth
Recipes by Chef Educator Michael Huber
- 1 ea. Chicken carcass, neck, wing tips and scraps
- 1 ea. Carrot, chopped
- 1 stalk Celery, chopped
- 1 large Spanish Onion, chopped
- 1 Sachet Bag
1. Place first four ingredients in saucepan and cover with cold water.
2. Bring to boil, then simmer for three hours.
3. Using a spoon, skim any impurities that come to the surface.
4. Add sachet bag and simmer for an additional half hour. Strain and cool stock. Refrigerate.
- 1 piece cheesecloth, 5 inches by 5 inches
- 1 piece butcher’s twine, 12 inches
- 1 tablespoon Thyme, dried
- 1 tablespoon Black Peppercorns
- 1 clove Garlic
- 3 ea. Bay Leaves
- Stems from 1 bunch of Parsley
1. Wrap all ingredients in cheesecloth and tie with string to make a “teabag.”
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