{"id":580,"date":"2012-09-16T08:09:35","date_gmt":"2012-09-16T07:09:35","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=580"},"modified":"2013-12-30T23:46:33","modified_gmt":"2013-12-30T22:46:33","slug":"clarified-chicken-stock","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/clarified-chicken-stock\/","title":{"rendered":"Clarified chicken stock"},"content":{"rendered":"<p style=\"text-align: left;\">For a brown stock, use the skin and carcus of a roast chicken? Break it into 3 or 4 big pieces \u00a0so it takes less room in the pot. Add an onion, a couple of carrots and a couple of sticks of celery.talked halved). Cover with water, add a bay leaf and simmer for 90 mins.<\/p>\n<p style=\"text-align: left;\">This will give you a greasy, cloudy stock.Cool it in the fridge overnight.<\/p>\n<p style=\"text-align: left;\">Filter it using a sieve with cloth or kitchen paper in. This will remove the solidified fat, and any bigger bits from thestock.<\/p>\n<p style=\"text-align: left;\">Next, add 1-2 egg whites to the cold stock and whisk in. Put it in a pan and bring Botia simmer. A thick scummy crust will form on top as the egg whites cook. Don&#8217;t mix it in, orshimmer too hard. Let it cool a little, the re filtthorough acloth lined sieve.<\/p>\n<p style=\"text-align: left;\">Bingo, clear brown stock, with no fat.Salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For a brown stock, use the skin and carcus of a roast chicken? Break it into 3 or 4 big pieces \u00a0so it takes less &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[60],"tags":[16,189],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-useful-ingedients","tag-chicken","tag-stock"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=580"}],"version-history":[{"count":3,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/580\/revisions"}],"predecessor-version":[{"id":669,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/580\/revisions\/669"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}