Chicken Stock Finished in the Cook & Hold Oven

Cooks In Cook & Hold Ovens

Save time and energy by preparing chicken stock with a Cook & Hold.

Ingredients

Chicken bones 12 lb 6 kg 
Water 12 qt 12 L 
Mirepoix 
Chopped onions 1 lb 455 g 
Celery Chopped ½ lb 225 g 
Carrots ½ lb 225 g 
Thyme ½ tsp 3 g 
Parsley 1 tsp 5 g 
Garlic 2 cloves 
Peppercorns ½ tsp 3 g

Preparation

Place bones in stockpot add cold water. Add spices and vegetables Bring to a boil and simmer for 15 minutes and skim

Put into a preheated cook & hold Oven at 275 F(135 C) for 6 hours Hold at 180 F ( 82 C ) until needed Strain and properly chill stock

 

Use in favorite soup or sauce

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