mau share aja resep untuk bikin
chicken stock ala westerners. cara yang sama setau gue juga di share oleh annabel karmel di bukunya. ini rada beda dikit sama cara bikin kaldu versi indonesia, soalnya dia di campur ama sayur, tapi tetep enak. dan ga mesti buat anak aja, buat masakan mama papanya juga bisa :), buat anak di bawah 1thn tinggal di left out salt-nya.
ada 2 method. method ke 2 bisa dipake untuk bikin kaldu daging.
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Method 1
- Leftover bones and skin from a cooked or raw chicken carcass
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- Celery
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- Onions
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- Carrot
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- Parsley
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- Salt
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- Pepper[/*]
1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.
2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
3 Remove the bones and strain the stock.
4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Method 2
- 4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way. Or you can use beef bones or meat.
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- 1 large yellow onion, chopped.
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- Olive oil
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- 2 quarts of boiling water
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- 2 teaspoons of salt
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- 2 bay leaves[/*]
1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.
2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.
5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.
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oiya, celery yang dimaksud itu beda ya sama seledri :)