| Yield 1X: | 10.00 | gal | Allergens: | ||
| Portion: | 1 | gal | None | ||
| Portions: | 10.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chicken Backs | 40 | 80 | 120 | |||
| Cold Water – 44 qts. | 88 | 176 | 264 | |||
| Kosher salt | 3.00 | 6.00 | 9.00 |
Combine all ingredients in a large stock pot, and place over high heat. Bring to a boil, skimming frequently until the foam stops rising to the top.
then reduce to a simmer. Skim fat and foam as it rises. Simmer for 2 1/2 hours.
Strain through a china cap into 44 qt. cambros. Cool in ice bath. Cover, label, date, and initial. Store in the walk-in. (This batch was made using chicken legs, we will use backs.)