Zuni Chicken Stock

Page 59

(2 reviews)

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Recipe Review

This recipe provides excellent detailed instructions on how to make chicken stock. I looked for chicken feet, including the local Asian market, to no avail, and still was able to make great broth using a standard grocery store whole chicken. I followed the instructions (except no feet and no extra wings), and the resulting broth has an excellent bright chicken flavor. I really enjoyed following the instructions for how to remove the breasts. It made me feel like Julie in the move "Julie and Julia".

One concern I had was with skimming off the foam. I did this, as per instructions, stirred, and skimmed again. However, foam continued to come up, and I was unsure whether to remove it or not. I decided not to, and it seemed to go away, but I'd be interested to hear other people's thoughts on this.

This cookbook instructs us to do a lot of tasting, and in this recipe, to taste from the beginning. I was nervous about sipping a spoonful of water that contained a raw chicken carcass, but I did, and lived to tell about it. I found it instructive to monitor the development of this broth's wonderful chicken flavor, and I look forward now to trying recipes calling for high quality broth.

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