Chicken bones, yellow onion, carrot, and celery come to a boil, get carefully skimmed, then settle into a gentle three-to-four-hour uncovered simmer for a clean, deeply savory stock.
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Combine bones, onion, carrot, celery, sachet, and water in large stock pot.
Cover pot and bring to . Remove cover and skim any foam off top.
Reduce heat and uncovered for 3-4 hours .
Strain stock immediately, first through china cap, then chinois.
Cool stock in ice bath and refrigerate.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
