atom · cooking / basics
Make chicken stock from bones
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Save every carcass.
Freeze them until you have two or three. A roast chicken owes you a second meal.
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Cover with cold water, barely.
Bones, an onion, a carrot, celery, peppercorns. Cold start extracts more.
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Simmer, never boil.
The gentlest bubble for three hours. Boiling makes it cloudy and greasy.
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Skim early, season never.
Skim the foam in the first half hour. Salt goes in the dish that uses the stock, not here.
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Strain, cool fast, portion.
Through a sieve, into shallow containers, then freeze in usable amounts.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
